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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