• 

  cashews for frosting (see Tips)

  250 g
• 

  water for soaking

Carrot cake

• 

  extra virgin coconut oil melted, plus extra for greasing

  40 g
• 

  walnuts

  70 g
• 

  cashews (see Tips)

  150 g
• 

  shredded coconut (see Tips)

  50 g
• 

  ground cinnamon

  1 tsp
• 

  ground ginger

  ½ tsp
• 

  ground nutmeg plus extra for dusting

  ¼ tsp
• 

  orange zested, no white pith and juiced (approx. 60 g)

  1
• 

  rolled oats

  60 g
• 

  carrot peeled and cut into pieces (2-3 cm)

  500 g
• 

  pitted Medjool dates

  100 g
• 

  sultanas

  80 g

Cashew lemon frosting

• 

  lemon juice (approx. 1 lemon)

  40 g
• 

  coconut cream

  130 g
• 

  natural vanilla extract

  1 tsp
• 

  raw honey

  1 tbsp