This recipe is from Healthy Mind and Body. It’s gluten, dairy free & vegan. You could substitute zucchini or grated beetroot for carrot too. If you or the kids suffer from eczema please use non-sulphur dried organic fruit and omit the dried fruit on the top.
Cashew Cream Frosting:
2 cups cashews (preferably soaked for a few hours then drained), ? cup maple syrup or honey, 2 tablespoon lemon juice, 1 tablespoon coconut oil, Water (as required). Place cashews into your high power blender (or Thermomix) & blend on high speed until a paste-like cashew cream begins to form. Add maple syrup, lemon juice and coconut oil. Blend until the cashews become creamier. Add water gradually and as little as possible. You want the cream frosting to loosen and become smooth and silky but you don’t wan to dilute the flavors with water. How much water you need will vary (and will also depend on whether you pre-soaked your cashews).
To make the Carrot Cake:
2 large carrots, peeled and diced, 1 cup almond meal, 1 cup hazelnut meal, 1 cup dates, ½ cup dried apricots, ½ teaspoon cinnamon (or to taste), ¼ cup shredded coconut, ¼ cup dried pineapple, ¼ cup sultanas or raisins, ½ teaspoon orange zest.
Place diced carrots, almond meal, hazelnut meal, dates, dried apricots, and cinnamon into your food processor. Blitz until very well combined & a soft paste forms. Add coconut, dried pineapple, sultanas/raisins, and orange zest to the mixture in the food processor. Blitz very briefly until just combined. You want these ingredients to be less processed so that there’s some texture variance & ‘bits’ in the finished cake.
Use either two mini spring-form pans or a small spring-form pan.
Press a layer of carrot cake mixture into the base of your pan. It should approx 2.5cm (1 inch) thick. Add a layer of cashew cream frosting. Optional: Sprinkle dried fruits and nuts on the cashew cream frosting layer. Shredded or flaked coconut would also work well. Add another layer of carrot cake mixture onto the cashew cream frosting (same thickness as your base layer). Smooth top of cake so it’s even. For best results refrigerate for a few hours (or overnight). Place plastic wrap or a plate over the top of the cake to prevent it drying out in the fridge. If you’re not refrigerating, move straight onto the next step. Remove the cakes carefully from spring-form pans. The cakes will still be malleable so handle them gently. Top cakes with cashew cream frosting and decorate as you like. Slice with a sharp knife that’s been heated under hot running water. This makes cutting the cake easier.