RAW CARROT BEETROOT CAKE WITH CASHEW FROSTING

This healthy carrot and beetroot raw cake is simple and foolproof to make. It doesn’t just look good – it’s also good for you and tastes great. Suitable for raw vegan, gluten-free, plant-based, paleo and general healthy diets.

Yields : 16 servings

Ingredients

Carrot Beetroot Base

3 cups / 450g grated Carrot
1 large Beetroot, grated
1 cup / 150g Walnuts
1 cup / 100g Dates
½ cup / 75g Raisins
2 cups / 120g shredded Coconut
1 tsp Cinnamon
1 tsp ground Ginger
½ tsp Nutmeg
a pinch of Salt

Cashew Vanilla Icing

3/4 cup / 115 g Cashew nuts
2 tbsp Sweetener such as Maple syrup
1 tsp Vanilla
2 tbsp Coconut oil, optional
a splash of Water for blending

Instructions

For full instructions kindly visit nestandglow.com.

Cookpad