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Christmas Carrot Cake with Cashew Nut Frosting

Serves: 8-12
METHOD
INGREDIENTS

Christmas Carrot Cake and Cashew Nut Frosting

Preheat oven to 170 degrees and grease your cake tin.

<p>Preheat oven to 170 degrees and grease your cake tin.</p>

Start by mixing the flour with the baking powder.

Next add cinnamon, nutmeg, walnuts, and Berry Mix and set aside.

<p>Start by mixing the flour with the baking powder.</p><p>Next add cinnamon, nutmeg, walnuts, and Berry Mix and set aside.</p>

In another bowl mix the yogurt, flaxseed eggs, melted coconut oil and date syrup

Mix both bowls together and add grated carrot and apple.

Combine well and pour into a prepared cake tin

<p>In another bowl mix the yogurt, flaxseed eggs, melted coconut oil and date syrup</p><p>Mix both bowls together and add grated carrot and apple.</p><p>Combine well and pour into a prepared cake tin</p>

Pop in the oven and bake for around 40 minutes.

The cake is cooked when you insert a skewer, and it comes out clean.

Allow to cool down completely before frosting.

<p>Pop in the oven and bake for around 40 minutes.</p><p>The cake is cooked when you insert a skewer, and it comes out clean.</p><p>Allow to cool down completely before frosting.</p>

Now make the frosting by placing all ingredients in a high-speed blender minus the almond milk.

Start blending and add the milk slowly until you achieve desired consistency. The less milk you use the thicker the frosting will be. Taste and adjust sweetness.

<p>Now make the frosting by placing all ingredients in a high-speed blender minus the almond milk.</p><p>Start blending and add the milk slowly until you achieve desired consistency. The less milk you use the thicker the frosting will be. Taste and adjust sweetness.</p>

Frost the cake or refrigerate until needed.

Top the final cake with pomegranates, and crushed walnuts.

<p>Frost the cake or refrigerate until needed.</p><p>Top the final cake with pomegranates, and crushed walnuts.</p>
For the Cake:
Walnuts
Fruity Berry mix
1 heaped cup grated carrot (the sweeter the better)
200g spelt flour
⅔ cup white yoghurt
3 flaxseed eggs (3 tbsp flax seeds mixed with 9 tbsp water, let it sit for 10 mins)
2 tsp baking powder
1 grated apple
2 tsp cinnamon
Pinch of nutmeg
⅓ cup melted coconut oil
cup maple syrup or any other sweetener you have
For the frosting
200g Snacking Essentials Cashew Nuts, soaked overnight
1/3 cup unsweetened almond milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tbsp maple syrup
Christmas Carrot Cake with Cashew Nut Frosting