Roar carrot cake
Equipment
- High Speed Blender (nutribullet ok)
- food processor
- Spatula
- Bowl
- 15 cm (6inch) spring form cake tin
- Greaseproof paper
- scissors
Ingredients
Ingredients for the frosting
- 200 g cashews, preferably soaked for at least 2 hours (1,5 cups)
- 1-2 tbsp orange juice
- 28 g coconut oil melted (2 tbsp)
- 113 g maple or agave syrup (1/3 cup)
- a little water (1/2 cup max)
Ingredients for cake
- 2 large carrots peeled and chopped (270 g)
- 150 g oat or buckwheat flour (1 ½ cup)
- 225 g dates (1 ½ cup)
- ½ orange (zest)
- 50 g raisins (1/3 cup)
- 34 g walnut (1/4 cup)
- 40 g dried coconut (1/2 cup)
Instructions
Instructions for the frosting
- Put all the frosting ingredients in your blender.
- Blend until smooth and put aside in a bowl.
Instructions for the cake
- Cut the carrots into small chunks. Then put all the ingredients (except the walnut sand the raisin) in your food processor and pulse until it's all in really small pieces and sticks together.
- Add the walnuts and Raison and pulse just a few times to get a rough chop.
- Press half the cake mix into the bottom of your adjustable spring-form pan.
- Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard or at least firmer.
- Press on the rest of the cake mix.
- Place in the fridge overnight or in the freezer to get it done quicker.
- Apply the frosting evenly on the top, then take it out of the pan and use the remaining frosting.
- Garnish with a few walnut or candied oranges.