Carrot cake, so healthy and so easy to make
  • 1 cup walnuts
  • 3 medium carrots, grated
  • 20 dates
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • 1 cup raw cashews, soaked for 2 hours and drained
  • 1 cream from one coconut milk can (Place can in the fridge overnight. You need to chill the coconut cream until it’s very firm. The coconut water (the part that doesn’t harden) will be at the bottom of the can. Scoop the coconut cream into your chilled bowl. Pour the coconut liquid into another bowl. Don’t throw it away, you can use it in smoothies).
  • ¼ cup agave syrup
  • ¼ cup coconut oil
  • 2 teaspoons vanilla extract
  1. Put all the ingredients into a food processor and blend until everything is broken and mixed well.
  2. Put the crust into a silicone muffin pan or a regular silicone pan.
  3. Leave it in the fridge while you are making the cashew cream.
  1. Put cashews in a food processor and blend until they are turned into butter.
  2. Add the rest of ingredients and blent until the filling is completely smooth. You may have to stop and scrape down the blender several times to get a smooth result.
  3. Pour the filling over the crust and smooth the top with a spatula.
  4. Keep the carrot cake in the fridge.
Recipe by My Sweet Mundo at