Raw Carrot Cake

Gluten Free/Dairy Free/Refined Sugar free

Lime Cashew Icing

2 cups cashews, soaked overnight in water
1/2 cup lime juice
1/4 cup maple syrup
1 tbsp vanilla essence
1 cup coconut oil, melted

Blend the cashew nuts, lime juice, maple and vanilla until smooth adding water if needed, while blending slowly pour the coconut oil in, mix until just combined. Refrigerate for 30mins.

Raw Carrot Cake Batter

1 cup almonds
1 cup cashew nuts
2 cups desiccated coconut
1 cup almond meal
2 carrots, peeled and finely grated
1 cup currants
2 tsp cinnamon
2 tsp nutmeg
1 tbsp lime zest
1/2 cup medjool dates
1/4 cup maple syrup
1/4 cup coconut oil, melted

Blitz the almonds, cashews and the coconut together, transfer to a large bowl, add the almond meal, grated Carrot, cinnamon, nutmeg and lime zest, mix.

Blitz together the dates, maple syrup and coconut oil. Pour into the dry mix and combine.

Line a 25cm springform cake tin. Press half the cake mixture into the tin, spread half of the Cashew icing onto the cake mixture using the back of a spoon to smooth, place in the freezer for 15mins to set. Add remaining cake mixture, spread remaining icing on the top. Sprinkle with chopped walnuts, pumpkin seeds, sunflower seeds and dried apricots. Return to freezer to set. Once set the cake can be transferred onto serving platter, this is easiest done straight from the freezer. Keep in fridge until ready to serve.

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