Raw Vegan Carrot Cake with Macadamia & Lemon Myrtle Icing
This raw vegan carrot cake will satisfy any sweet tooth while also providing a punch of energy and fiber. We opted for macadamia nuts in our icing, which are of course native to Australia, and boosted their health benefits by soaking them in water overnight to activate the nutrients. We’ve also added Freeze Dried Lemon Myrtle Powder, which boasts significant antioxidant and mineral properties, is high in Vitamin C and has a high oil content which is antimicrobial.
Makes 8 servings
1 cup unsweetened shredded dried coconut
1 cup pitted dates
1 tsp cinnamon
1 tsp fresh ginger (grated)
1/4 tsp allspice (optional)
5 tbs coconut flour
1/2 cup trail mix
1 cup macadamia nuts (soaked overnight) & extra for garnish
1/3 cup coconut oil
3 tbs maple syrup
1/2 tsp vanilla
1 tsp Freeze Dried Lemon Myrtle Powder
Squeeze as much liquid out of the carrots as you can.
Combine the carrots, coconuts, dates, cinnamon, ginger, allspice, Lemon Myrtle and coconut flour in a food processor and pulse until they come together. It should be easy to form in to shapes. Try pressing some between your fingers to make sure it’s sticking. Stir the trail mix in by hand.
Line a pan with parchment paper. You can use a cake pan, loaf pan or muffin tins. Transfer your cake mixture into your tin and press down firmly to mold in place. Set your cake in the freezer while you make the frosting.
Put the macadamias, coconut oil, maple syrup, vanilla, lemon myrtle and water in a food processor and blend until smooth. If the icing becomes warm while blending, allow it to cool in fridge.
Using a spatula or a large spoon, spread the frosting over the top of the cake and top with coconut. Garnish with chopped macadamias. Keep chilled in the fridge until ready to serve.