• Who doesn’t like a good slice of carrot cake? This version is a twist on your favorite traditional baked cake which is usually topped with cream cheese icing. Instead this recipe uses a creamy cashew icing which is deliciously good for you too. Made with a date carrot and walnut base this recipe with definitely hit the spot for all you carrot cake lovers out there!

Ingredients and Method

Base

• 3 cups of shredded carrot
• 1 1/2 cup pitted dates
• 1 cup walnuts
• 1 1/2 cup shredded coconut
• 2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/3 cup coconut flour
• 1/3 cup sunflower seeds
• 3/4 cup sultanas or cranberries
• 1/3 cup + 1 tablespoonmelted coconut oil
• 2 tablespoon rice malt syrup

Place all ingredients in a food processor and blend together until well combined. You may have to scrap down the sides a few times so all ingredients are well mixed.Then add in the coconut oil and rice malt syrup and blend together. Place into a lined baking tray ( your standarded slice pan 17cm by 27cm) or into individual moulds. Place into fridge while you make your icing.

Cashew Icing

•  2 cups soaked cashews in coconut milk overnight
• 1/2 cup coconut cream
• 3/4 cup coconut oil
• 1/4 cup rice malt syrup
• teaspoon vanilla bean

Blend all these ingredients together until nice and creamy- it can take around 5minutes. Spread along the top of your slice and refrigerate for over 4 hours before cutting. If you’re putting your icing on individual moulds you will have to refrigerate your icing in a bowl for around 4 hours until it is set ready to scoop on top of your carrot cakes. Then decorate with some pumpkin seeds cranberries and coconut. Enjoy these delicious treats xx