Carrot Cake

Carrot Cake:

• 3 CUP carrot, finely grated
• 2 Scoops Vanilla Chai Vega Whole Food Health Optimizer
• 2 CUP pecans
• 1 TSP nutmeg
• 1 TSP ginger, ground
• 1 TSP cinnamon
• 1/2 TSP orange zest
• 1/2 CUP coconut, dried and shredded
• 1 CUP fresh dates
• 1/2 CUP orange juice, freshly squeezed
• (1 tsp ground cloves, 1 tsp ground corriander)

 

Vanilla Cashew Icing:

• 1 1/2 CUP cashews
• 1/2 CUP water
• 2 TBS agave syrup
• 3 TBS coconut oil
• 1 TBS vanilla
• 1/4 TSP salt

 

1. Soak cashews and pecans in separate bowls with water for 2-4 hours. Drain, rinse and place the nuts onto separate kitchen towels to gently roll them dry.
   
2. Add dates and orange juice in a food processor and blend into a smooth paste. Set aside.
   
3. Making sure your food processor is dry, add the pecans and chop until crumbed.
   
4. Peel and grate the carrots finely and place in a bowl. Except for the icing ingredients, add everything in with the grated carrots, including the 'date paste' and chopped pecans.
   
5. Line a baking tray with greaseproof paper and spread the mixture to about 1 1/2cm in thickness. Cover and chill for hours.
   
6. Vanilla cashew icing, blend all the 'icing' ingredients until creamy and smooth. Place in a container and refrigerate for a few hours to thicken up. Keep the icing and cake separate until serving. 

This recipe is courtesy of Brendan Brazier (Vega)