500g carrots, ends removed, chopped into quarters
110g pitted dates
110g raw walnuts
60g shredded coconut
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
120g coconut oil
150g raw cashews, soaked in boiling water for 30 minutes
2 tsp vanilla essence
30g lemon juice
Add all carrot cake ingredients to TM Bowl. Mix for 30 seconds/Speed 5.
Scrape down sides of TM Bowl.
Mix for a further 30 seconds/Speed 4.
Press mixture into a 20cm cake pan with removable base.
Melt coconut oil for 2 minutes/40˚C/Speed 2.
Strain water from cashews.
Add cashews and remaining frosting ingredients.
Mix for 2 minutes/Speed 6.
Pour frosting over carrot cake.
Refrigerate for 2 hours or overnight.
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