Who doesn't love carrot cake?! Well I for one definitely do and always have. It's been years since I've eaten a standard slice of baked carrot cake so I wanted to create a healthy raw vegan breakfast bowl recipe that could mimic some of the traditional flavors of carrot cake without all the added unhealthy ingredients. I welcome you to try this raw vegan carrot cake bowl for yourself!!
This recipe is from our Freedom Food ebook
1/2 Frozen avocado (peeled, pitted + chopped before freezing)
1/2 Cup carrot juice (store bought or freshly made)
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tbsp coconut flakes
Cream Cheese Frosting:
1. Combine all of your Cream Cheese Frosting ingredients in a small container and stir well until completely smooth and creamy. Set aside.
2. Add all nice cream ingredients into a high speed blender or food processor and pulse, blend, or even use a tamper to create a smooth N-ice cream texture.
3. Scoop the nice cream into a bowl, add the cream cheese frosting on top and sprinkle on the chopped walnuts. Enjoy! (Serves 1.)*If you cannot find monk fruit in your area click the link here to get it on amazon. If it is still not available in your country or region you're welcome to try a few drops of stevia instead (although stevia admittedly is not my favorite) OR if you don't mind a little added sugar feel free to use 1 TBSP of maple syrup or coconut sugar instead.