Carrot Cake with Creamy Lemon Icing

• Vegan
• Gluten free

• Produce

  • 1 1/2 cup Carrot
  • 1/4 cup Goji berries
  • 1 tsp Lemon, zest
  • 1/4 cup Raisins

• Condiments

  • 2 tbsp Honey or stevia, raw
  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1/2 cup Almond meal
  • 1 tsp Cinnamon
  • 1/3 cup Coconut flour
  • 1 tsp Nutmeg
  • 1 Pinch Salt
  • 1 1/2 tsp Vanilla, powder

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Cashews
  • 1/3 cup Walnuts

Found on helloglow.co

Description

Ingredients

• 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
• 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
• ½ cup walnuts
• 4 medjool dates, pitted
• Pinch of sea salt
• 1 avocado
• 1 teaspoon maca powder
• 1 teaspoon lucuma powder
• ½ vanilla bean, scraped, or 1 teaspoon vanilla powder
• 1 tablespoon raw honey
• 1 (15-ounce) can chickpeas
• 4 medjool dates, pitted
• 1 teaspoon coconut sugar, or 2 more dates
• 2 teaspoons vanilla powder
• 2 teaspoons cinnamon
• Pinch of salt
• ⅓ cup desiccated coconut
• ⅓ cup almond milk
• ¼ rolled oats
• ½ cup chocolate, chopped - I used Loving Earth’s coconut milk chocolate, but you could use high-quality dark chocolate or cacao nibs
• 1 banana, frozen
• ¼ cup nuts, such as almonds or Brazil nuts
• 1 tablespoon cacao powder
• 1 teaspoon maca powder
• 1 teaspoon mesquite powder (optional)
• 1 tablespoon gelatin, or ¼ avocado
• 1 medjool date, pitted
• Splash of coconut milk, or water
• Pinch of cayenne pepper
• 1 ripe banana, frozen

Directions

• 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.
• 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.
• Pulse the walnuts, dates, and salt in a food processor until sticky. If the mixture is too dry, add a teaspoon of water at a time until it becomes sticky like dough. Divide into four parts, spoon into muffin tin, and refrigerate until set.
• Combine the avocado, maca, lucuma, honey and vanilla bean in a food processor. Blend until smooth. Fill the tart shells with the mousse and decorate with sliced figs.
• In a food processor, combine the chickpeas, dates, coconut sugar, vanilla, cinnamon, salt, coconut and almond milk. Blend until smooth. Pulse in the rolled oats and fold in chopped chocolate. Put the dough in the freezer for about 20 minutes to chill. Pull out and eat with a spoon.
• Add all of the ingredients to a blender or food processor and blend until smooth and creamy. Sprinkle with additional cayenne and cacao nibs on top, if desired.
• Peel, chop and freeze a ripe banana. Once frozen through, puree in a food processor or blender. Transfer to a bowl and enjoy.