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Carrot cake with lemon-cashew frosting


  1. Base: Process/mix the rolled oats into oat flour. Roughly puree the dates with water, knead everything together. Press the mixture into a small mould (13x13cm) lined with baking paper.

  2. Caramel: Finely puree/mix all the ingredients and spread over the base.

  3. Press the peanuts into the caramel, place everything in the freezer for 2 hours.

  4. Remove the mixture from the mould, cut into pieces and coat in melted chocolate.  

    Eat immediately or store in the freezer or fridge for later. 

Nutri-Plus wishes you bon appétit!

Created by: @ginamarie.grimm

Your shopping list

5 Medjool dates
70 g Walnuts
80 g Oat flakes
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 juice
Lemon cashew Frosting
75 g Cashews
130 g vegan mascarpone or cream cheese
2 tbsp maple syrup
1 tbsp lemon juice
Prise salt