The recipe for this delicious vegan carrot cake was dreamt up for Biotona by Ellen Charlotte Marie. It is a raw cake, since this makes it possible to retain all the goodness of its nutritious but heat-sensitive ingredients. For her recipe, she made used of Biotona Fung-Immun – and with good reason! This composite product combines the powders of four medicinal mushrooms, which are known for their ability to boost the body's natural resistance. This is something that all of us could benefit from at this time of year, so why not give it a try? Not only healthy, but delicious as well!
|Ingredients (10-12 people)|
|Medjool dates, pitted||200 g|
|Ginger, fresh||1 piece (2 cm)|
|Biotona Fung-Immun||1 large tablespoon|
|Zeste of 1 bio-lemon||1|
|Coconut gratings, dry, unsweetened||125 g|
|Carrot, grated||300 g|
|Gingerbread spices||1 to 2 teaspoons|
|Walnuts and pecan nuts (or just one of them)||60 g|
|Vegetable fat||1 tablespoon|
|For the frosting:|
|Brazil nuts, soaked (for a minimum of 4 hours)||200 g|
|Coconut oil, melted||3 tablespoons|
|Maple syrup||3 to 4 tablespoons|
|Lemon juice||3 tablespoons|
|(Silicon) baking dish, food processor, freezer|
- Mix all the basic ingredients except for the carrots in the food processor until you have a sticky dough.
- Now add the carrot and briefly mix further.
- Put the dough into a previously greased square (silicon) baking dish and spread it evenly with your fingers. Place the dish in the freezer for 30 minutes.
- To make the frosting, mix all the ingredients in the food processor until you have a thick and sticky mass. If desired, you can add a little extra lemon juice.
- Spoon the frosting onto the cake and spread it evenly over the surface.
- Serve the cake with extra nuts and a pinch of cinnamon.