RAW CARROT BEETROOT CAKE WITH CASHEW FROSTING



This healthy carrot and beetroot raw cake is simple and foolproof to make. It doesn’t just look good – it’s also good for you and tastes great. Suitable for raw vegan, gluten-free, plant-based, paleo and general healthy diets.

Yields : 16 servings

Ingredients
Carrot Beetroot Base
  • 3 cups / 450g grated Carrot
  • 1 large Beetroot, grated
  • 1 cup / 150g Walnuts
  • 1 cup / 100g Dates
  • ½ cup / 75g Raisins
  • 2 cups / 120g shredded Coconut
  • 1 tsp Cinnamon
  • 1 tsp ground Ginger
  • ½ tsp Nutmeg
  • a pinch of Salt

Cashew Vanilla Icing
  • 3/4 cup / 115 g Cashew nuts
  • 2 tbsp Sweetener such as Maple syrup
  • 1 tsp Vanilla
  • 2 tbsp Coconut oil, optional
  • a splash of Water for blending

Instructions 
For full instructions kindly visit nestandglow.com.

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