For the cake
• 2 cups raw walnuts, halves and pieces
• 2 cups desiccated coconut
• ½ tsp ground cinnamon
• Pinch ground nutmeg
• ¼ tsp ground ginger
• 2 tbsp psyllium powder
• 3 large carrots, peeled and grated
• 4 fresh Medjool dates, pitted and coarsely chopped
• ¼ cup maple syrup
• ½ cup currants
•
Recipe: Carrot cake with cashew coconut icing
Carrot cake with coconut and cashew icing. Photo / Doug Sherring
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