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Ingredients
- 250 g cashews, for frosting (see Tips)
- water, for soaking
Carrot cake
- 40 g extra virgin coconut oil, melted, plus extra for greasing
- 70 g walnuts
- 150 g cashews (see Tips)
- 50 g shredded coconut (see Tips)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg, plus extra for dusting
- 1 orange, zested, no white pith and juiced (approx. 60 g)
- 60 g rolled oats
- 500 g carrot, peeled and cut into pieces (2-3 cm)
- 100 g pitted Medjool dates
- 80 g sultanas
Cashew lemon frosting
- 40 g lemon juice (approx. 1 lemon)
- 130 g coconut cream
- 1 tsp natural vanilla extract
- 1 tbsp raw honey
- Nutrition
- per 1 portions
- Calories
- 1716.8 kJ / 408.8 kcal
- Protein
- 9.1 g
- Carbohydrates
- 26.7 g
- Fat
- 28.6 g
- Saturated fat
- 10.7 g
- Fiber
- 6.7 g
- Sodium
- 32.7 mg
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