Carrot cake with lemon cashew frosting
Preparation
- Soak the cashews overnight or leave to soak in hot water for 15 min.
- Puree/knead together all the ingredients except the carrot and apricots.
- Grate the carrot, cut the apricots into pieces and press half of the mixture into a small round mold lined with baking paper (15cm).
- Then remove the base (this will be the 2nd layer) and repeat the process with the 2nd part.
- Puree the ingredients for the cream and spread half over the base. Now place the 2nd base on top and press down firmly.
- Cover again with cream and decorate as desired.
- 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
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
