3 large carrots peeled and grated (about 3 1⁄2 cups)
1 1⁄2 cups walnuts
1 1⁄2 cups pitted dates (soaked in boiling water for 10 minutes then drained)
1 1⁄4 cups shredded coconut
2 tsp cinnamon
1tsp nutmeg
pinch of salt
FROSTING LAYER
1 1⁄2 cups raw cashews (soaked for at least 2 hours then drained)
1large lemon juice and rind
1⁄4 cup coconut oil
1⁄4 cup coconut milk (canned)
2 tbs natural sweetener
pinch of salt
water
NOW WHAT
Line a muffin tray, spring form cake tin or use 6 silicon moulds like we did.
Start with the carrot layer.
Place dates and half the walnuts into your food processor or blender, whiz until smooth.
Add the rest of the walnuts, carrot, coconut, spices and salt, blend until just combined. Set aside.
Rinse the blender and move onto the frosting.
Place all the ingredients into the blender and whiz until super dooper smooth.
Now it’s time to layer it up!
Press 1⁄4 cups of carrot cake mixture into the moulds, followed by a scoop of frosting, spread it evenly.
Place into the freezer for 10 minutes.
Place another 1⁄3 cup of carrot cake mixture on top of the first layer of frosting.
Place into the freezer for 2 hours.
Carefully turn out then... with the remaining frosting, blend it with 1⁄4 cup water to make it smooth and pour on top when you’re ready to serve! LOOKS EPIC!
MERRYMAKER TIP
If you want to make this recipe even quicker... just do one layer of carrot cake and one layer of icing! Easy peasey lemon squeezy!