Ingredients:
For the cake:
· 2.5 cups shredded carrots
· 1 cup unsweetened shredded coconut
· 1 cup pitted dates
· 1 tablespoon maple syrup
· 1 teaspoon cinnamon
· 1 inch fresh ginger, grated
· ¼ teaspoon allspice
· 5 tablespoon coconut flour
· ½ cup trail mix or mixed nuts that have been soaked in hot water for 10 minutes and drained
For the Maple Cashew Frosting:
· 1 cup cashews (soaked overnight)
· 1/3 cup coconut oil
· 3 tablespoons maple syrup
· ½ teaspoon vanilla
· 2 teaspoons lemon juice
Directions:
1. Squeeze liquid out of the carrots – this is easiest to do with a ricer.
2. Combine carrots, coconut, dates, spices, coconut flour and trail mix in a food processor and pulse until it comes together. Press some between your fingers until you get a good texture.
3. Firmly press into a pan and place in the freezer while you make your frosting.
4. Put all of the frosting ingredients into a blender or food processor and process until smooth.
5. Spread frosting over the cake and top with dried coconuts, nuts and/or fruit.
6. Chill until ready to serve. Best eaten within 24 hours.
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