RAW Carrot Cake
3 carrots, cleaned and roughly chopped
2 C walnuts
2 C shredded coconut
1/2 C sultanas
4 medjool dates, pitted and chopped
1/4 C raw honey
2 T psyllium husk
1/4 tsp ground ginger
1 teaspoon cinnamon
pinch ground nutmeg
rind of one lemon and orange
1 1/2 C coconut flesh
1/2 C cashews
1/4 C coconut cream
1 T coconut oil
1 T maple syrup
Combine walnuts, shredded coconut, spices and pysllium and process until it resembles a fine crumb, remove and add to a bowl
In the food processor add the carrot, dates and honey and blend until combined- making a rough paste.
Add this mixture to the dry mixture, add the rind and sultanas and stir to combine
Line a loaf pan with baking paper and press the mixture into it flattening with your hands, it will be slightly wet but it will set - leave for 30 minutes
For the icing, add all ingredients and process until smooth, you may need to scrape sides down every now and then
Once the cake has set, remove it from loaf tin and move onto plate, and decorate with icing.
Serve and enjoy! Leaving it in the fridge after each serve
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