Imagine that something so good can be so healthy!
The carrot is soo nutritious. Vitamin C, vitamin D, fiber, folic acid, iron, calcium, zinc. Carrots contain virtually no protein or fat and 9 grams of carbohydrates per 100 grams. This means that carrots contain only 40 calories per 100 grams. Simply: eat plenty of carrots!
I also had yaconsuryp in the frosting. You can use eg honey instead if you wish.
Yaconsuryp contains nearly 50% of the sugar FOS (fructooligosaccharides), which has many good features when compared to white sugar.
The suryp is sweet and somewhat reminiscent of caramelized sugar with a slight hint of apple and licorice.
I buy my yaconsirap on NU3. Their own brand that is very affordable!
Raw Food Carrot cake (about 6-8 pieces)
3 dl carrots
1 dl almonds
1/2 dl coconut flakes
1 dl and 1 tbsp pitted dates
1/2 teaspoon cinnamon
1 pinch of ginger (powder)
1 small pinch of Himalayan salt
1 dl cashew (soaked for at least 2 hours)
1/2 tbsp coconut oil
1/2 tbsp of yacon or any sweetening example honey
1 large pinch of vanilla
1/2 tbsp lemon juice
1 tbsp water
Peel the carrots and mix until they are finely chopped. Mix the almonds into almond flour. Blend the carrots and almond flour, add the remaining ingredients and blend to a fine paste.
Melt coconut oil in a water bath. Pour all ingredients in a blender and blend perfectly smooth.
Fill a small box of baking paper. Add a layer base, then a layer of frosting. Place in the freezer at least 20 minutes. Then add a layer of base, and then frosting. Again, in the freezer. Take out half an hour before serving. Serve with walnuts.