Una Gudmundur’s food blogger on unabakstur.is is in good health these days and we love it! This healthy carrot cake comes as a pleasant surprise – and you do not have to feel guilty about pounding this gum. It is without added sugar and is really good. The sweetness has therefore come from the dates and is therefore completely natural.
This cake is very good and does not hurt that it is healthy or that is to say not a spout full of sugar. Ideal to slam into this with the new Icelandic carrots that are coming up these days and enjoy with a clear conscience.
- 2 dl Walnuts
- 1 dl cashews
- 2 dl carrots
- 1 dl coconut flour
- 8-10 dates
- 1 teaspoon ginger powder
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 bottle cream
- 4 tablespoons cream cheese, at room temperature
- 3 tablespoons coconut milk
Start by putting the nuts and coconut flour in a food processor and mix together.
Take the carrots and tear them down with a grater and put them in the food processor together with the dates, if the dates are rather dry it is good to soak them a little in water before they go into the food processor.
Then add cinnamon, salt, ginger powder, and lemon juice.
Take a baking tin, put baking paper in it, and put the mixture on top, the mixture should be a little wet, press it well into the tin.
Whip 1 bottle of cream quite well and carefully add the cream cheese and coconut milk, I use canned coconut milk and try to use as little liquid as possible, it is best to use the thickest part of the coconut milk.
Place the cream over the cake and place it in the freezer for about 4-5 hours before serving.
Cut into beautiful pieces and garnish with walnuts or carrots.