UNBAKED CARROT CAKE

This cake is packed with natural energy and it’s gluten free! Enjoy it as a snack or as a nutritious sweet treat after a meal.

MAKES 20-24 SQUARES Preparation: 15 min Chilling: 1 hour

500ml (2c) pitted dates 500ml (2c) peeled and coarsely grated carrots 250ml (1c) desiccated

coconut 100g raw pecan nuts or

almonds grated zest of 1 orange

(optional) 250ml (1c) sunflower

seeds 125ml (½c) coconut

flour 125ml (½c) coconut oil (at room temperature) or soft butter 2,5ml (½t) each mixed spices and ground ginger 10ml (2t) ground

cinnamon pinch of salt

Line a 20cm square cake tin with baking paper. 1 Pulse the dates in a food processor until fine. Add the rest of the ingredients and pulse until roughly chopped. 2 Transfer the cake mixture to the prepared cake tin and smooth the top. Chill in the fridge for an hour or until slightly firmer. 3 Carefully turn out the carrot cake and cut it into squares. 4 Arrange the squares in an airtight container lined with baking paper or wax paper. Keep in the fridge until needed.