About the Recipe
Carrot cake made healthy with this no bake recipe!
For the base:
1/4 cup shredded carrots
3/4 cup shredded coconut
1/4 cup coconut flour
4-5 tbsp date syrup
3-4 tbsp chopped pecans
1 tsp mixed spices (e.g. cinnamon, cardamom and nutmeg)
couple tbsp cold water if needed
For the cream cheese frosting:
1/4 cup cream cheese
Splash of vanilla
4-5 tbsp powdered sugar
Splash of ice cold water
Pulse the cake base ingredients in a food processor until well mixed and sticky. If seems too crumbly add a few drops of water until mixture holds together.
Scoop & press into a muffin mold (fill 3/4 of the way up).
For the cream cheese mixture, mix cream cheese with vanilla extract, ice cold water and powdered sugar. Whisk/beat until smooth. Top onto carrot cake base.
Top with crushed nuts and shredded carrots.
You can refrigerate or freeze. If freezing allow to thaw for a few mins before serving.