This is another raw cake that needs no baking, has no flour, dairy, sugar, gluten free and is fairly low carb too! It is not as moist as the other raw carrot cupcake but still tasty. The nut flours and coconut bind the cake well and it keeps a good shape.
This is just so easy to make, that even the children could make this as it is just mixing it all in a bowl. For the topping, I used the cashew nut topping from the other raw carrot cupcake recipe to keep it vegan.
1 1/2 cup grated carrot cake
1/2 cup almond flour
1/3 cup coconut flour
1/3 cup walnuts, finely chopped
1/3 cup raisins
1/3 cup unsweetened desiccated coconut
1 tspn lemon zest
1/2 tspn stevia
1 tblspn coconut oil
1 tblspn Agave syrup
1 tspn ground ginger
1 tspn cinnamon
1/2 tspn ground nutmeg
- Place all the ingredients in a bowl and mix well.
- Press down into a muffin tin and place in the fridge for an hour to chill.
- Remove from the tin and slater a topping of your choice over it.
- Eat and enjoy!