Carrot Cake with Creamy Lemon Icing
Ingredients
Cake:
- 1 ½ cup grated carrot
- ½ cup almond meal
- ⅓ cup coconut flour
- ⅓ cup chopped walnuts
- ¼ cup raisins
- ¼ cup goji berries
- 1 teaspoon lemon zest
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla powder
Icing:
- ¼ cup cashews soaked for 2 hours and rinsed
- 1 tablespoon coconut oil melted
- ½ teaspoon vanilla powder
- 1 teaspoon fresh lemon juice
- Pinch of salt
- 2 tablespoons raw honey or stevia to taste
Instructions
Cake:
- Add all the ingredients to a bowl and mix well with a hand blender until combined (alternately, you can pulse the ingredients in a food processor). Mold the mixture into a cake shape and refrigerate for 2 hours. To make the mixture into cupcakes, grease a cupcake pan with coconut oil or use cupcake papers. Shape the mixture into balls and press them into cupcake tray. Refrigerate for 2 hours.
Icing:
- Combine the ingredients in a blender and blend until smooth and creamy. Add a little water if necessary to facilitate blending. Transfer to bowl and chill in the freezer for about an hour to allow it to thicken. Spoon over cake/cupcakes and serve.