Ingredients
- 4 large carrots, grated
- 1 C pecan nuts, chopped
- 3 medium sized apples, chopped or quartered, skin on
- 1 C chick pea flour
- ½ C millet flour
- 1 C date jam (fill a jar with pitted dates and soak overnight in boiling water. Mash together with a fork the next day to form a ‘jam’)
- ½ C coconut oil
- ½ C agave
- ¼ t Himalayan salt
- 2 t bicarbonate of soda
- ½ C hot water
- 1 t cinnamon
Method
- Pre-heat the oven to 180°C.
- Blend apples until liquid together with agave, oil, date jam and water for 30 seconds.
- Pour into a mixing bowl and add the dry ingredients and mix / blend well together for a further 30 seconds.
- Stir in the carrot and pecan nuts.
- Bake for 40 minutes in a greased oven dish or pan at 180°C.
‘Cream Cheese’ Icing
- 1½ C cashews
- 2 T tahini
- ½ C coconut oil
- ½ C agave
- pinch of salt
- ½ t vanilla powder
- ¼ C hot water
- juice of half a lemon
Blend together in a blender, ice your cake and refrigerate to set.