
JOY
CARROT
CAKE
Yelds: 18 square pieces
Ingredients:
for the cashew frosting:
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2 cups cashews, soaked for a couple hours
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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
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for the cake:
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2 cup carrots pulp
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2 cups beets pulp
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2 cups soaked walnuts
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1 cup pitted dates
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1/2 teaspoon ground cinnamon
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To make the frosting, blend all ingredients in your high-speed blender until smooth, adding as little water as possible. Taste it. Put in a bowl and set aside.
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To make the cake, put the carrot pulp in a bowl. Blend in the food processor 1 cup of walnuts, 1/2 cup of dates, 1/2 cup of coconut, and the cinnamon. Press the first layer in a pan with a removable bottom (about 6 inches). Do the same with the beets layer: mix in a bowl the beets pulp with a mixture of walnuts dates, cinnamon and coconut. Set on the carrot layer.
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Assembly: spread on the frosting. Put it in the freezer until the layer of frosting is hard.
Enjoy!!!