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Carrot cake with lemon cashew frosting

Preparation

  1. Soak the cashews overnight or leave to soak in hot water for 15 min.
  2. Puree/knead together all the ingredients except the carrot and apricots.
  3. Grate the carrot, cut the apricots into pieces and press half of the mixture into a small round mold lined with baking paper (15cm).
  4. Then remove the base (this will be the 2nd layer) and repeat the process with the 2nd part.
  5. Puree the ingredients for the cream and spread half over the base. Now place the 2nd base on top and press down firmly.
  6. Cover again with cream and decorate as desired.
  7. Place in the fridge for 1 hour or in the freezer for 30 minutes. Done!

Nutri-Plus wishes you bon appétit!

Created by: @ginamarie.grimm
5 Medjool dates
70 g walnuts
80 g rolled oats
20 g Nature's Protein Vanilla
30 g dried apricots (optional)
1/3 tsp cinnamon
1 tbsp lemon juice
1 carrot
some lemon zest
Lemon-cashew frosting
75 g cashews
130 g vegan mascarpone or cream cheese
2 tbsp maple syrup
1 tbsp lemon juice
pinch of salt