Angela: A guilt free, pre-biotic rich carrot cake the whole family will love.
- 1⁄2 cup pecans
- 2 scoops 180 Natural Protein Superfood (coconut vegan)
- 3 cups shredded carrots
- 1 cup pitted Medjool dates
- 1/2 cup unsweetened coconut flakes
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1⁄4 tsp Himalayan salt
Ingredients (Coconut Cream Icing)
- 1 can coconut cream, chilled (approx 300ml)
- 1 tsp rice malt
- 1⁄2 tsp cinnamon
- Beans scraped from 1⁄2 a vanilla bean pod or ½ tsp vanilla bean powder
- Pinch of ground cloves
Place all ingredients in a food processor. Blend well. Press mixture into cupcake moulds or baking pan. Place in freezer for at least 2 hours.
Coconut cream icing
Blend all ingredients together and pop in freezer to chill for 30 minutes. Spread on top of cakes and enjoy. Makes around 8 cupcakes
This recipe is brought to you by Lynda. She is a fully qualified Naturopath and Nutritionist with over 13 years of experience in the health industry. Lynda specialises in detoxification and weight loss. She has extensive experience in running healthy, effective and sustainable weight loss programs and has expertise in investigating and treating the underlying causes of weight gain and metabolic problems.
If you would like to book a consultation with Lynda, CLICK HERE