Ingredients
Carrot Cake
3 Carrots
1 cup walnuts
1 cup pitted dates – soak in boiling water for 5 minutes
1/2 cup shredded coconut
1 tsp cinnamon
1/2 tsp nutmeg pinch of salt Cashew Cream Icing
1 cup cashews – soak in boiling water for 5 minutes
1/4 cup water
2 tablespoons Rice Malt Syrup
1 tsp vanilla paste
1 tablespoon lemon juice
pinch of salt
1/4 cup coconut oil, melted
Method
Line a round cake tin with baking paper. Grate the carrots and place in a large bowl. In a food processor blend the walnuts and dates until smooth, then add in carrots, coconut, cinnamon, nutmeg, salt and blend together until combined. Place mixture in the prepared cake tin, smooth the top with the back of a teaspoon and place in the freezer. Drain and rinse cashews and place in food processor along with water, rice malt syrup, vanilla paste, lemon juice and salt. Blend well, scraping down the sides often, until very smooth. Add melted coconut oil and blend until combined. Remove cake from the freezer, top with cashew mixture and sprinkle with coconut and place back into the freezer for another couple of hours. Once cake is set remove from freezer and peel down baking paper and let the cake thaw for 15-20 minutes before serving. Enjoy x
