Raw Carrot Cake with Mango Frosting

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Oh Boy, that was pure pleasure packed in one mini cake. Never knew how much room a tiny bite like this baby here could have for enjoyment!  It’s the perfect carrot cake dough – very moist but still chunky. What do you want more?

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Right, you want a big Carrot Mango Layer Cake!😀

I was unsure about the combination at first, though the mango frosting goes very well with the carrot flavour. Most raw frostings consist of cashews which I don’t like that much, so I’m really glad this one turned out good without the nuts. I got inspired by this recipe, looking for a way to use up my mango. It would probably work with pineapple just as well.  Since today is a holiday in Switzerland, the shops were closed and I had to see what I had at home. This is what I came up with:

For the cake:

1 large carrot                                                                              

4 dates (fresh ones work better than dehydrated ones)

1/2 cup of sunflower seeds                                                   

1/2 cup of oats (grind sprouted ones for a 100% raw version since the store-bought ones are treated with steam)

1/2 cup of walnuts

1/2 fresh mango

For the frosting:

1/2 fresh mango

2 tsp coconut butter

1/2 tsp grounded vanilla

For the cake, cut the carrot into small pieces, and maybe the dates as well if your blender isn’t the strongest. Put all the ingredients in your blender and dream of the Vitamix. But don’t mix it too long, you still want it chunky.

Same procedure for the frosting, just throw everything in your blender. Less time preparing = more time to eat!

Now give the cake in a form, top it with the frosting and freeze it. Or make mini cakes. Or layer it. In whatever shape you want to enjoy this heavenly creation.

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