Ingredients
Carrot cake
- 1 cup dates, soaked in hot water for 10mins
- 1 cup raisins, soaked in hot water for 10mins
- 3 carrots, grated
- 2 cups walnuts
- 2 cups shredded coconut
- 1 cup raisins
- 2 ½ tsp Naked Paleo Reishi + Chai Mylk Infusion Powder
- ¼ tsp salt
Coconut yoghurt cream cheese
Method
- Prepare your mini muffin moulds or baking tray with greaseproof paper.
- Drain the dates and raisins and put them into a food processor and blend until a smooth paste. Remove and set aside.
- Add carrots, walnuts and shredded coconut to the food processor and pulse until they are coarsely ground. Add the date mixture, Reishi + Chai powder and the salt and pulse until everything just comes together.
- Transfer to a large bowl and gently mix the remaining raisins through the mixture.
- Add the mixture to your desired container and firmly press into place. Pop in the fridge to chill while you prepare the cream cheese.
- For the coconut cream cheese, drain and rinse the cashews thoroughly then add all the ingredients to the food processor or high speed blender and blend until smooth.
- Pour the cream cheese mixture over the top of the carrot cake and place everything in the freezer to set for 2 hrs.
- When you are ready to eat, remove from the freezer 20mins before and left defrost slightly.
This cake is best stored frozen and eaten cold.
