Raw Carrot Cake
IngredientsCake 2 carrots, grated 1 cup prunes ¾ cup walnuts ¼ cup cashews ½ cup sunflower seeds 1 teaspoon Vanilla extract 1 cup desiccated coconut 1 tbs Natvia Pinch of salt 1 teaspoon ground cinnamon Lemon Cashew Icing 1 cup raw cashews 2 tbs coconut cream ¼ cup coconut oil 1 tbs lemon juice 1 tsp Natvia Ground cinnamon, for sprinkling
- Combine all the ingredients for the cake in a food processor. Pulse until the mixture is fine and just starts to come together. If you pinch some between your fingers it should hold together.
- Pack firmly into a baking paper lined a 20cmx15cm square cake tin, smooth the top and refrigerate.
- To make the icing soak the cashews for 15 minutes – 1 hour, in hot water. Drain and rinse. Combine the soaked cashews, coconut cream, coconut oil, lemon juice and Natvia in a blender or food processor and blitz until smooth. Smooth over the top of the cake and sprinkle over the extra cinnamon. Refrigerate for 1 hour.