Ingredients
GF, VGN, RSF 
1 hr 30 mins 
12 Carrot Cake
- 4 carrots, grated
- 2 cups walnuts
- 2 cups dried pitted dates
- 3 tbs flax seed, ground
- 2 tsp cinnamon
- ½ tsp ground cardamon
- 1 tsp ground turmeric
- 1 tsp freshly grated ginger
- Juice half an orange
Orange & Vanilla Cashew Creme
- 2 cups raw cashews (soaked overnight or at least 1-2 hours if pressed for time)
- Juice 1½ oranges
- Zest of 1 orange
- 2 tsp vanilla bean paste
- 4 mejdool dates, pitted
For Serving
- Maple syrup
- Roughly chopped pecans
Method
Carrot Cake
- Blend all of the carrot cake ingredients in a food processor until smooth.
- Press into a glad wrap lined 20cm round spring form tin and place in the freezer to set for about 1-2 hours.
Orange & Vanilla Cashew Creme
- Blend all of the orange and vanilla cashew creme ingredients in a food processor until very smooth. This will take about 5 minutes. The longer you blend the smoother it gets!
Cake Assemble
- Carefully take the cake out of the tin and place it on a serving plate.
- Smear the cashew creme over the top and sprinkle with chopped pecans and a drizzle of pure maple syrup. Seriously. So amazing. Enjoy!
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