This cake is extremely easy to make, very healthy, and always a big hit! You simply can not go wrong with it :))! It consists of a carrot base and delicious cashewnut frosting.
Carrot Base:
3 cups carrot (you can also use carrot pulp left from your carrot juice and add a little bit of fresh juice of an orange if too dry)
1 cup pecans or walnuts
1/2 cup raisins
1/4 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1 cup soft pitted dates
1/4 teaspoon salt
2 teaspoons orange zest
1 teaspoon lemon zest
1 teaspoon grated ginger
1/2 cup desiccated coconut
Sweetener of choice if necessary – you can use Stevia, Agave, Maple Syrup or Raw Honey
Cashew frosting:
2 cups cashews, soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup, or other sweetener of choice
Juice of a freshly squeezed orange, as needed to form a creamy texture
Step 1: Place all ingredients for the Carrot base in a food processor, and blend until the mixture starts coming together, but remains grainy. Taste and see if you need to add any more sweetener or anything else. Should taste divine! Please in a cake form or a dish (lined with greaseproof paper), put in the freezer.
Step 2: Place all ingredients for the frosting in the food processor and blend until fluffy. Taste and add more sweetener of anything else if needed. Pour over the carrot base, sprinkle with cinnamon and roughly chopped walnuts and put back in the freezer at least for a few hours.
Step 3: Take out of the freezer, leave to rest a little bit, cut into little bite size shapes, or big slices and enjoy the amazing flavours!

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