No bake carrot cake

Serves - 6

Giving the humble carrot a beautifully spiced makeover. Carrots are a great source of beta carotene, fibre, vitamin K1, potassium, and antioxidants. Great for eye health and digestion.

This is a lovely chilled cake for warm summer days, perfect with a pot of earl grey, herbal tea or fresh ginger soda.

Nutrition per serving

Fat: 40 g

Carbs: 33 g / Fibre: 8 g (Net Carbs: 25 g)

Protein: 8 g

Ingredients

• 400 g grated carrots

• 100 g butter or coconut oil

• 25 g chopped dates

• 100 g ground almonds

• 1 orange (zest)

• 2 t cinnamon

• 2 t allspice

• 100 g cashew nuts

• 2 t vanilla extract

• 1/2 t ground cardamon

• 50 g chopped dates

• 150 ml almond milk

• 2 T coconut oil

• 1 T cinnamon

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Method

1. Melt butter or coconut oil in a large pan.

2. Blend dates to a fine crumb, add carrots and blend again.

3. Add spices and orange zest to carrot mixture, transfer to the pan and cook for 5-10 mins.

4. Add ground almonds and mix thoroughly.

5. Transfer to a paper lined loaf tin and press down firmly with the back of a spoon.

6. Allow to cool and then chill in the fridge to set.

7. Add cashew nuts, almond milk, dates, cardamom, coconut oil and vanilla to a saucepan and heat.

8. Once it begins to simmer remove from the heat and allow to cool.

9. Once cool transfer to a blender and blend till smooth.

10. Spread over the chilled carrot mixture and then transfer to the fridge to set.

11. When ready to serve, remove from tin, dust with cinnamon and slice.