CARROT CAKE WITH TOPPING

I’m more on the savory side if it comes to food . . . but even I need some sweets from time to time.

And it’s not about the chocolates or candy stuff . . . my dreams are around juicy cakes , crunchy cookies and mouth melting’ ice creams – oh! yes honey! that sounds like heaven!!!!

But on the other side there are no needs for baby rolls’ on my hips – so I have to found out and learn how to create heaven on earth without any health or weight issues – and tatahhhhh : here we are 😀

For a 25cm form

2 cups oat flour ( oat flakes grinded in a food Prozessor )

2 Tblsp rice flour ( rice grinded in a food Prozessor )

1 cup Fine grated carrots

2 Tblsp flax flour

1 Tblsp pumpkin spice

1 tsp baking soda

1/3 cup chopped hazelnuts

2 small Bananas , mashed

1 lemon , juice and zest

1/4 cup apple sauce

1 Tblsp vanilla Extrakt

6 stone free Dates , in 12 Tblsp warm water soaked and than purred with the water

Preheat your oven to 180• 

Put all the ingredients in a bowl and mix it gently – you can do that with a spatula or your hands.

If everything is well corporated press the dough in a 25 cm pan or springform or tarte form .

Bake it for 50 minutes on 180• or until its golden brown and crispy on the edge.

Let it set and cool down for 2 hours.
Lemon sauce:

1/2 cup soaked cashews

1 lemon , juice and zest

4 dates 

Blend it all until smooth and creamy.

Chocolate sauce:

2 Tblsp raw Cacao 

5 Tblsp warm almond milk

3 Dates

Blend it all until smooth and chocolaty’ ;-))

Now combine all this goodness and have a sweet happy day !!!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s