CARROT CAKE WITH COCONUT CASHEW ICING

INGREDIENTS

For the cake:
3 large carrots, peeled and grated
2 cups walnuts
2 cups dessicated coconut
½ cup currants
4 fresh medjool dates, pitted and chopped
¼ cup maple syrup
2 tablepoons pshyllium
¼ tsp ground ginger
1./2 tsp ground cinnamon
Pinch ground nutmeg
Rind of 1 lemon
Rind of 1 orange

For the icing:
1 ½ cups fresh coconut flesh
½ cup cashews
¼ cup coconut water
1 large lemon, juice and rind grated
1 tablespoon maple syrup

PREPARATION

For the cake:
1.    Combine walnuts, coconut, spices and psyllium in a food processor. Pulse until a fine crumb is achieved and set aside.
2.   Combine grated carrots, dates and maple syrup in the bowl of a food processor.
3.   Stir carrot mix with spice mix until well blended
4.   Fold in currants and citrus rind, mix well
5.   Line a 30 cm loaf pan with baking paper. Press the mixture into the pan, pressing firmly in all corners
6.   Smooth the top with a spatula and refrigerate for about 30 mins

For the icing:
1.    Combine coconut and cashews in a food process and pulse until smooth.
2.   Add the coconut water and maple syrup and pulse for a few seconds.
3.   Add lemon juice and rind and pulse until smooth.

To assemble:
1.    Invert chilled cake onto a large platter, and remove baking paper
2.   Generously spread icing over top and sides of cake with icing
3.   Chill until icing hardens. Keep the cake refrigerated.