Name: Carrot Cake with Maple Cashew Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/2 cup carrots ((shredded)); 1/4 cup walnuts ((soaked at least 20 minutes, best if soaked overnight)); 3 dates ((pitted)); 2 Tbsp coconut flour; 1/4 tsp cinnamon; 1/8 tsp nutmeg; 1/4 cup coconut ((shredded, unsweetened)); 3 Tbsp raisins; 1/4 cup cashews ((soaked at least 20 minutes, best if soaked overnight)); 1 Tbsp coconut oil ((melted)); 1 Tbsp maple syrup; 1/4 tsp vanilla extract; 1 tsp lemon juice; 3 Tbsp almond milk ((add more to desired consistency))

Carrot Cake with Maple Cashew Frosting

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 1

Ingredients Method

Ingredients

1/2 cup carrots (shredded)
1/4 cup walnuts (soaked at least 20 minutes, best if soaked overnight)
3 dates (pitted)
2 Tbsp coconut flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup coconut (shredded, unsweetened)
3 Tbsp raisins
1/4 cup cashews (soaked at least 20 minutes, best if soaked overnight)
1 Tbsp coconut oil (melted)
1 Tbsp maple syrup
1/4 tsp vanilla extract
1 tsp lemon juice
3 Tbsp almond milk (add more to desired consistency)

Method

Place walnuts, dates, carrots, coconut flour, cinnamon, and nutmeg in a food processor and process until they reach a sticky consistency.
Place processed ingredients into a bowl and mix the raisins and coconut flakes in with a fork.
Place ingredients into a pan, round carton, or muffin tin and press firmly.
Cover, refrigerate, and start making the frosting.
Place all Frosting ingredients into a blender and blend until creamy. Add almond or coconut milk to reach desired consistency.
Place frosting on top of the Carrot Cake with a spatula, sprinkle some crushed walnuts on top, and keep chilled in fridge until ready to serve. Consume within 7-10 days.