This morning in my fridge I was left with a bag of carrots, coconut butter, grapefruit and some eggs. A bit sad, really need to get some shopping done!
It is often in those moments when I try to make something out of those few ingredients that the best recipes come out.
What can I make with carrots? Carrot juice, of course!
So after a giant glass of carrot juice (sooo refreshing), Sophie ♥ looks at the left over pulp from the carrots and says “mama! we can make carrot cake!”
That makes sense, I don’t really want to waste all that veg or waiting to use it in some stew later. Let’s make something out of it, using them fresh and raw, right now!
Again, what do we have in the cupboard? Coconut flour, tiger nuts, potato starch, quinoa, raisins..wait. I’m already inspired 🙂
Raw Carrot Cake Bites
1 and 1/2 cups desiccated coconut
3/4 cup tigernuts (I use the peeled ones as they are a bit softer)
3 grated carrots
2 tbsp raw honey
1/2 cup raisins
1 teaspoon cinnamon
pinch of vanilla powder
pinch of salt
2 tbsp raw honey
2 tbsp coconut butter
Line a square 20cm cake tin with baking paper
Place the cake ingredients into your blender and pulse until completely broken down and sticking together. Press the mixture firmly into your prepared tin.
Aside, prepare the icing by simply mixing the coconut butter with the honey until nice and smooth.
Spoon the icing over the cake and level the top. Place in the fridge to set.
Benefits of Carrots
Carrots provide high vitamin A content and a number of other beneficial health benefits, particularly for the skin, the prevention of certain cancers and even acts as a natural anti-aging.
Benefits to the eyes
Carrots are rich in beta-carotene that converts into vitamin A in our liver.
Vitamin A, also known as “retinol”, acts on the retina and its deficiency can cause visual disturbances and reduced night vision. [Link to scientific study]
Studies on beta-carotene have been performed on the protection against macular degeneration and senile cataracts.
Some studies have shown that carrots reduce the risk of lung, breast and colon cancer.
Falcarinol is a natural pesticide produced by the carrot that serves to protect its roots from fungal diseases. One study observed a reduced risk of cancer in rats that consume carrots, thanks to this element.
Betacarotene has also been associated with a protective and anti-tumour effect for the ovaries.
Slows down aging
High levels of beta-carotene in carrots act as an antioxidant and can help slow down cellular aging.
Possible help for the prevention of heart disease
Research shows that high-fruit and vegetable intakes are associated with a lower risk of heart disease, due to their antioxidant content, vitamins, minerals, fibre and carotenoids.
Vitamin A helps the liver to remove the toxins from the body and the fibre helps to keep the colon clean and promotes motility.
Aid for oral health
Some minerals contained in carrots may have an antibacterial effect and can help prevent cavities.