
Carrot Cake
Yield: 8 servers
INGREDIENTS:
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2 large carrots, peeled
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1 1/2 cups oat flour or buckwheat flour
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1 cup sultanas, soaked
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1/2 cup unsweetened dried coconut
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ginger powder
Cashew Frosting:
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1 to 2 tablespoons fresh lemon juice
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2 tablespoons liquid coconut oil
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1/3 cup agave nectar
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Water, as needed
INSTRUCTIONS:
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To make the cake, cut the carrots into small chunks. Then throw all the ingredients in your food processor and pulse until it's all in really small pieces and sticks together.
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To make the frosting, blend all ingredients in your high-speed blender until smooth, adding as little water as possible.
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Assembly: Press the cake mix into the bottom of an adjustable spring-form pan. Then spread on the frosting. Store in a fridge for a flew days.
Enjoy!