Ingredientes para Carrot Orange Cake With Cashew Cream Icing
- 2 cups grated carrots
- Pecans
- Dried Apricot
- Ground Nutmeg
- Mixed Spice
- 1 cup pitted Medjool dates, soaked in hot water for at least 30 minutes
- 2 tablespoons orange juice
- Sea Salt
- Lemon Zest
- Desiccated Unsweetened Coconut
- Raw Cashews
- Water
- Agave Syrup
- Cocoa Butter
- Vanilla Extract
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Cómo preparar Carrot Orange Cake With Cashew Cream Icing
- Combine all the dry ingredients in a food processor.
- Add the wet ingredients to the food processor, and blend until everything is thoroughly mixed and you have a smooth batter.
- Press the batter into a lined 8-inch springform pan or similar, firmly packing it down to ensure even baking.
- Place in the freezer for at least 4 hours, or preferably overnight, to set.
- Meanwhile, prepare the cashew cream icing: soak cashews in hot water for at least 30 minutes, then drain.
- Blend soaked cashews with orange juice, lemon juice, and maple syrup until completely smooth and creamy.
- Once the cake is set, remove it from the freezer and let it sit for about 10-15 minutes to soften slightly.
- Frost the cake with the cashew cream icing and allow it to set before serving. Garnish with chopped nuts or orange zest for extra flair!
- Enjoy this guilt-free, delicious, and healthy dessert!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
54g
Fat
34g
Carbs
8g
