Christmas Carrot Cake and Cashew Nut Frosting
Preheat oven to 170 degrees and grease your cake tin.
Start by mixing the flour with the baking powder.
Next add cinnamon, nutmeg, walnuts, and Berry Mix and set aside.
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
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.
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.
Frost the cake or refrigerate until needed.
Top the final cake with pomegranates, and crushed walnuts.