Carrots are full of beta-carotene, which contributes to good vision and a healthy immune system. Here they make a satisfying dessert that tastes just like carrot cake but without the gluten and white sugar.
For the cake
4 large carrots, finely grated
3 cups (11 oz / 345 g) almond flour
10-14 Medjool dates, pitted and coarsely chopped
1 cup (4 oz / 125 g) unsweetened shredded dried coconut
1 teaspoon ground cinnamon
1/2 cup (2 oz / 50 g) walnuts
2 tablespoons coconut oil
For the frosting
1 cup (5 1/2 oz / 170 g) soaked cashews
2 tablespoons almond milk
1 tablespoon fresh lemon juice
2 tablespoons coconut oil, melted
1 tablespoon alcohol-free vanilla extract
1/4 cup (2 1/2 oz / 75 g) date syrup or pure maple syrup
Ground cinnamon, for garnish
To make the cake, in a food processor, combine all of the ingredients and process until thoroughly mixed and soft. Remove the mixture from the processor and press into a 6-inch (15-cm) cake pan.
To make the frosting, in a blender, combine all of the ingredients and blend on high speed until smooth.
Spread the frosting over the top of the cake and garnish with a light dusting of cinnamon. Cover and refrigerate until set, 30-60 minutes.
Makes 4-6 servings.