Delicious and Nutritious Healthy Carrot Cake

Is it a low calorie carrot cake? No. This carrot cake is healthy in the sense that it’s highly nutritious. It’s not diet food (if there really is such a thing). There are no “empty calories” here. This is a sweet treat that nourishes with a whole host of vitamins, minerals, antioxidants and fiber, all drawn from natural fruits and nuts – and carrots of course.

It’s a gluten free, refined sugar free and also happens to be dairy free and eggless. Pretty friendly all around really.

That’s what you get when you combine carrots, dates, sultanas, dried apricots, dried pineapple, coconut, orange zest, maple syrup and cinnamon with almond and hazelnut meal. It’s moist, dense and full of flavor. So much flavor!

Ingredients
For the Cashew Cream Frosting:

• 2 cups cashews (preferably soaked for a few hours then drained. This is not entirely necessary but if the cashews aren’t soaked you’ll need to add more water).
• ⅓ cup maple syrup
• 2 tablespoon lemon juice
• 1 tablespoon coconut oil
• Water (as required)

For 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
• To decorate:
• Dried fruits and nuts of your choice. Or shredded/flaked coconut.

Instructions
To make the Cashew Cream Frosting:

1. Place cashews into your high power blender (or food processor).
2. Blend on high speed until a paste-like cashew cream begins to form. You’ll need to scrape the sides of the blender a few times to get the mixture to form.
3. ..............................

for full recipes please see : www.theansweriscake.com

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