Day 3 - Carrot Cake with Cashew frosting

For this deliciously healthy carrot cake I used crushed pistachios, black chia seeds, dried coconut, cranberries and strawberries to decorate the frosting.


Frosting:
2 cups cashew
2 tablespoons of lemon juice
2 tablespoons coconut oil
¼  cup maple syrup 

Cake:  
2 large carrots, peeled  
1 ½ cups cooking oats  
1 cup dates
½ cup dried coconut   
½ teaspoon cinnamon

For the cake mix: Shred carrots into a bowl and mix with the oats and cinnamon. Put the dates in your food processor and blend with the coconut until they are in small pieces. Add the carrot mix and blend until everything is evenly mixed.

Take about half of the mix and put it in the fridge for later, spread the other half into a cake form.

For the frosting: Blend the cashews in your food processor until they are a fine powder, then add the other ingredients and blend until smooth.

Spread about one quarter of the frosting over the cake mix in the cake form, and put the form in the freezer until the frosting has hardened, to maintain the layer separation. Refrigerate the remaining frosting.
Spread the remaining cake mix in the cake form and remove the form. Cover to whole cake with the remaining frosting and decorate as you like.