A guilt free, pre-biotic rich carrot cake the whole family will love. Packed with prebiotic rich ingredients and antioxidants. Did you know that pecans have the highest level of antioxidants of any nut?
1⁄2 cup pecans
2 scoops 180 Nutrition Protein Superfood (coconut vegan)
3 cups shredded carrots
1 cup pitted Medjool dates
1/2 cup unsweetened coconut flakes
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1⁄4 tsp Himalayan salt
Ingredients (Coconut Cream Icing)
1 can coconut cream, chilled (approx 300ml)
1 tsp rice malt
1⁄2 tsp cinnamon
Beans scraped from 1⁄2 a vanilla bean pod or ½ tsp vanilla bean powder
Pinch of ground cloves
Place all ingredients in a food processor. Blend well. Press mixture into cupcake moulds or baking pan. Place in freezer for at least 2 hours.
Coconut cream icing
Blend all ingredients together and pop in freezer to chill for 30 minutes. Spread on top of cakes and enjoy.
Makes around 8 cupcakes