I Absolutely love carrot cake, especially cream cheese, It was always one of my favourite deserts growing up and into my adult life and something I didn’t really think could taste the part as a raw version and well I was wrong. This is actually delicious and taste very similar to a standard spiced carrot cake! The Cream cheese is also heavenly. To be fair I could eat this all day long no problem!
If you would rather a video format go ahead and see me make this video over on Youtube Here!
What You Need
For the Cream Cheese;
140g Almond Milk (or any other milk alternative)
4 Medjool Dates
1 Tsp Vanilla
For The Carrot Cake;
180g Medjool Dates
3 TSP Cinnamon
1 TSP Ginger
Ground Walnuts to top (or any other nuts you prefer)
What You Do
Step 1; Make the Cream Cheese. To do this simply mix all the Cream Cheese Ingredients together! Blitz!
Step 2; Pop that in a bowl to one side for later.
Step 3; No need to clean the food processor! Add in all your Carrot Cake Ingredients and mix well. I left a few chunks in mine as I like it that way but if you carry on mixing for a short while it will become one 😉
Step 4; Spoon this mushy mixture into cake pans of choice. I used 3 mini cheesecake pans.
Step 5; Add the Cream Cheese filling on the top!
Step 6; Sprinkle some walnuts or other chopped nuts on top for decoration (and added flavour)
Step 7; Pop them in the freezer for around 1 hour to stiffen up and then pop in the fridge until wanting to eat. They can be stored in the fridge or freezer (just remember to defrost them for an hour or so before eating!)
I hope you’ve enjoyed this recipe guys and let me know if you try it and how you get on!
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