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Raw carrot cake from Healthy Meals Ibiza

June 5, 2015

3 large carrots
1 cup oat flakes
150 gr dates
1/2 cup coconut flakes
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon maca
1 spoon coconut oil

Put everything in food processor until turn into a crunchy dough. You can put it in two bigger cake tins in thin layers to eat at home or make mini layered cakes for kids to take away!
Dehydrate at 100 Celsius for 40 minutes.
Cashew Cream:
Almost 2 cups of cashew, soaked for a few hours
2 tablespoon fresh lemon juice
2 tablespoon melted coconut oil
1/3 cup agave syrup/ maple syrup/ honey
Rose water, a few drops
Blend all the ingredients until they get into a creamy consistency. When the cake is ready, use the cream as a filling between the two layers and then on top. Leave it in the fridge for a few hours or in the freezer just for 10 minutes
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