Can I please tell you how much I love dessert and how grateful I am when I come across one that is not the weigh-me-down kind?? And then can I also please tell you about this cute little blog I discovered over at We Heart Vegan …
As a new source of inspiration I have browsed through many delicious looking recipes and fortuitously came across her simple and easy and guilt-free carrot cake. With a few adaptations (based, mainly, on what I had on hand) I present to you …
In a bowl, combine the dates, raisins and walnuts and soak together for at least 30 minutes.
In a separate bowl, shred in the carrots. (or, if you’re like me, dump your leftover carrot pulp into a bowl and save to add to the rest …)
In a food processor combine the nuts and fruit and blend until pureed and combined yet still chunky (I split mine into two batches to fit my processor). Add in the carrots/carrot pulp and the salt and spices and pulse a few times until completely incorporated. Fold in the coconut (if using). Drop the contents into a medium sized baking dish and press down until evenly disbursed.
Put all ingredients into a high-speed blender and run until combined and smooth, adding more liquid if necessary. Pour over the top of the cake and smooth out.