Carrot cake with cashew cream frosting
Summer time for our household means the raw treats are a pumping! I cannot bake to save myself, but I do like a treat and this little beauty is always a crowd pleaser. Which is awesome as it is packed with a lot delicious carrot.
1 cup walnuts
1 cup pitted dates
1/2 cup desiccated coconut
1 tsp cinnamon
1/2 tsp nutmeg
4 carrots grated
Cashew cream frosting
1 cup raw cashews, soaked overnight
1/4 cup water
1/4 cup maple syrup
1 tsp vanilla extract
1/2 lemon juiced
1/3 cup coconut oil, melted
desiccated coconut, for topping
To do bit:
Line a loaf tin with baking paper, extending over the edges of the tin.
Place the walnuts & dates in a food processor and process until those nuts are finely chopped. Add coconut & spices and process until combined. Add carrots and process until fully combined, scraping down the sides as often as needed.
Place the cake mixture into the prepared tin and smooth out evenly. Cover and place in the fridge whilst you make the frosting.
Drain and rinse the cashew nuts, then place in the food processor along with the water, maple syrup, vanilla and lemon juice. Process away for 5 minutes or until well combined and very smooth, may need to scrape down sides a few times. Add the coconut oil and pulse to combine.
Remove the cake from the fridge and spoon on the frosting, then sprinkle with the desiccated coconut. Cover again and place into the freezer for at least 2 hours until completely set.
Remove cake from the freezer and set aside for 15 minutes before cutting into desired sized pieces. Once cut, allow another 15 minutes before serving with your favourite cup of tea. Enjoy xx