Carrot Pecan Cake with Vanilla Cashew Icing

Cake:

1.  Preheat the oven to 160C (fan-forced).
2. Grease a loaf tin with coconut oil.
3. In a high speed blender or food processor combine the dates, tahini, coconut oil, maple syrup, coconut milk and water.
4. In a large mixing bowl, combine all the dry ingredients (almond meal, buckwheat flour, coconut flour, grated carrot, chia seeds, baking soda, vanilla bean powder, ginger, cinnamon and chopped pecans).
5. Mix the dry ingredients with the wet ingredients and place in the oven.
6. Cook for 40 minutes before setting aside to cool.

Icing:

1. Place all icing ingredients into a high speed blender until smooth. (this may take several minutes)
2. Refridgerate for 30mins - 1 hour to set.
3. Spread the set icing over the cooled carrot, pecan cake loaf.

SHORT DESCRIPTION

DESCRIPTION

INGREDIENTS