JOY

CARROT 

CAKE

 

Yelds: 18 square pieces

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Ingredients:

for the cashew frosting:

• 2 cups cashews, soaked for a couple hours

• 1 to 2 tablespoons fresh lemon juice

• 2 tablespoons liquid coconut oil

• 1/3 cup agave nectar

• Water, as needed 

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for the cake:

• 2 cup carrots pulp 

• 2 cups beets pulp

• 2 cups soaked walnuts

• 1 cup pitted dates

• 1 cup unsweetened dried coconut 

• 1/2 teaspoon ground cinnamon 

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1. 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.

2. 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.

3. Assembly: spread on the frosting. Put it in the freezer until the layer of frosting is hard. 

Enjoy!!!