Ingredients:
For 6 Servings:
• 8 medium carrots
• 250 grams of grated coconut
• 6 dates
• 100 grams pecan nuts
• 100 ml Virgin coconut oil
• 250 ml of water
• Spices: Cardamom
Preparation:
1- Grate the carrots and place them in a glass dish
2- Place 250 ml of water in the blender along with 250 g of shredded coconut, blend well and strain with the “Nut Bag”
2- Place the leftover milk in the refrigerator for 30 minutes
3- Crumble the dates with your hands
4- Place the 100 ml of coconut oil in the blender
5- Add the crumbled dates
6- Add the 100 g of pecan nuts
7- Finally add 1/2 teaspoon of cardamom and blend
8- Add this resulting paste to our source of grated carrot and mix everything
9- Take our coconut milk out of the fridge and remove the "cream" that remains on top and place it on top of our carrot mixture.
10- Cut into squares and plate
And enjoy your carrot cake!
