Carrot & Orange Cake With Cashew Cream Icing

Name: Carrot & Orange Cake With Cashew Cream Icing
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 1
Cuisine: Global
Ingredients: 2 Tbsps agave syrup; 710 milliliters carrots (finely grated); 3 Tbsps cocoa butter or coconut butter; 237 milliliters dates (soft and made into a paste); 118 milliliters desiccated unsweetened coconut; 59 milliliters dried apricot (chopped rough and unsulpherated please); 1 teaspoon ground nutmeg; 1 teaspoons lemon zest (you could use lime or orange); 2 teaspoons mixed spice (see mixture below in the directions); 118 milliliters orange juice; 473 milliliters pecans (ground in a food processor); 355 milliliters raw cashews; 1 teaspoons celtic sea salt; 1 Tbsp organic vanilla extract; 118 milliliters filtered water

Carrot & Orange Cake With Cashew Cream Icing is a gluten free and vegan recipe with 1 servings. One serving contains 3894 calories, 69g of protein, and 282g of fat. This recipe covers 73% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 35 minutes. Head to the store and pick up lemon zest, orange juice, coconut butter, and a few other things to make it today. If you like this recipe, you might also like recipes such as Orange Carrot Cake W/ Cashew Nut Cream Frosting, Carrot Cupcakes w/ Orange Cream Cheese Icing, and Carrot Cake Cupcakes With Orange Icing.