Carrot & Orange Cake With Cashew Cream Icing Recipe

Name: Carrot & Orange Cake With Cashew Cream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE; 3 cups carrots (finely grated); 2 cups pecans (ground in a food processor); 1/4 cup dried apricot (chopped rough and unsulpherated please); 1 teaspoon ground nutmeg; 1 1/2 teaspoons mixed spice (see mixture below in the directions); 1 cup dates (soft and made into a paste); 1/2 cup orange juice; 1/2 teaspoon celtic sea salt; 1/2 teaspoon lemon zest (you could use lime or orange); 1/2 cup desiccated unsweetened coconut; FOR THE CASHEW CREAM ICING; 1 1/2 cups raw cashews; 1/2 cup filtered water; 2 tablespoons agave syrup; 3 tablespoons cocoa butter or 3 tablespoons coconut butter; 1 tablespoon organic vanilla extract; 1/4 teaspoon celtic sea salt

Servings: persons

FOR THE CAKE
3 cups carrots (finely grated)
2 cups pecans (ground in a food processor)
1/4 cup dried apricot (chopped rough and unsulpherated please)
1 teaspoon ground nutmeg
1 1/2 teaspoons mixed spice (see mixture below in the directions)
1 cup dates (soft and made into a paste)
1/2 cup orange juice
1/2 teaspoon celtic sea salt
1/2 teaspoon lemon zest (you could use lime or orange)
1/2 cup desiccated unsweetened coconut
FOR THE CASHEW CREAM ICING
1 1/2 cups raw cashews
1/2 cup filtered water
2 tablespoons agave syrup
3 tablespoons cocoa butter or 3 tablespoons coconut butter
1 tablespoon organic vanilla extract
1/4 teaspoon celtic sea salt

1
["FOR THE SPICE BLEND:", "3 tablespoons cinnamon.", "1 teaspoons each ground cardamom and carraway.", "1/4 teaspoons each nutmeg, ginger and cloves.", "FOR THE DATE PASTE:", "If your dates are hard, soak them for about 20 mts. in the orange juice. If your dates aren't soft in 20 minutes leave them in the juice until they are. This is important. Once soft process these in a food processor so that you have a nice paste.", "ASSEMBLE THE CAKE:", "In the bowl of a stand mixer slowly mix all the ingredients. Either shape into individual cakes or press into an 8x8"" glass pyrex dish.", "Put into the fridge and let set up for at least 2 hours or *you can also dehydrate this by placing on a dehydrator sheet for 8-12 hours at 115'F.", "FOR THE FROSTING:", "Blend all the ingredients in a high speed blender such as a Vita Mix, until smooth.", "Place the frosting in the fridge to thicken up, then ice your carrot cake. You can do this all at once of add a little to each piece. Its up to you.", "Garnish the cake with ground nutmeg.", "Bon Appetit!"]

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CAKE, 3 cups carrots (finely grated), 2 cups pecans (ground in a food processor), 1/4 cup dried apricot (chopped rough and unsulpherated please), and more.

Yes, Carrot & Orange Cake With Cashew Cream Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot & Orange Cake With Cashew Cream Icing

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