1 teaspoon of freshly ground ginger (or ½ tsp ground ginger)
1 teaspoon of freshly squeezed lemon juice
one vanilla pod or ½ teaspoon of vanilla powder
a pinch of sea salt
150g of pecans or walnuts (optional for toppings)
For the almond cream:
55g of almonds
300ml of water
1 teaspoon of fresh lemon juice
1 teaspoon of maple syrup
For the orange-cashew-frosting:
75g raw cashews
2 tablespoons of full-fat coconut milk (the creamy part, not the water)
2 teaspoon of fresh orange juice
1 teaspoon of orange zest (organic)
1 tablespoon of maple syrup
a pinch of vanilla powder
a pinch of cinnamon
a pinch of sea salt
Instructions
For the cashew frosting:
Soak the cashews in fresh water for 2 - 3 hours. Drain and mix in a blender with all the other ingredients for the cashew frosting and set to cool in the fridge.
For the almond cream:
Soak the almonds in water for one hour. Drain and blend with the remaining ingredients and set aside.
For the cake:
Pre-heat the oven to 180°C. Grease a round baking tin with coconut oil.
Grind the carrots, and chop the pecans with a knife or pulse twice or three times in a food processor. Set both aside.
Add all dry ingredients to a bowl (flour, baking powder, baking soda, spices, ginger and vanilla). Gradually pour in the almond cream, lemon juice, and apple sauce and mix well with a spoon. Add the carrots and nuts until you have a sticky batter.
Fill the batter into the baking tin and cook for 40 minutes until you can pull a knife out of the center of it clean. Let the cake cool down for a bit before generously frosting it with the cashew-orange frosting. Top it with chopped pecans or walnuts.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/best-healthy-carrot-cake/