Raw Carrot Cake Triangles

Post by Megan Stulberg

(Posted in advance on our Instagram here)

I made these in an effort to procrastinate studying for my final exams last month. Mission accomplished! Totally worth that B+.

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Ingredients…

  • 2 cups raw almonds
  • 1 cup dates
  • 1 cup shredded carrot
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup maple syrup
  • 1 tbsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp water

Directions…

  1. If you did not buy pre-shredded carrots, place carrots (after washing thoroughly and slicing into small pieces) in high-speed blender or food processor and combine until finely chopped.
  2. Add all remaining ingredients and continue processing. Add a teaspoon of water slowly as required.
  3. Line a square baking tray (I used a rectangular tupperware container) with plastic wrap. Pour “batter” into tray and press down tightly and evenly with a fork. Top with additional shredded coconut.
  4. Let cake sit in freezer for 30 minutes.
  5. Once firm, remove from freezer and pop cake out of pan by pulling edges of plastic wrap.
  6. Use a large, sharp knife to slice the cake into triangle pieces. Place pieces on lined plate and return to freezer for 2 hours to fully set.

Let thaw before serving. Makes approximately 12 servings.

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