Take your ordinary carrot cake to the next level and make something which is not only dairy-free, but also healthy and yummy!

Makes: 18-20 slices

Ingredients

(use organic ingredients where possible)

FOR THE CAKE MIX

• 3 eggs
• ¼ cup maple syrup
• 1 cup dried dates
• ½ cup coconut oil
• 3 carrots, grated
• 1 cup water
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp allspice (optional)
• 3 cardamom pods, seeds crushed
• ½ tsp star anise
• 1½ cups spelt flour
• 2 tsp baking powder
• 1 cup shredded coconut
• 1 cup whole walnuts
• 1 cup raisins
• Salt

FOR THE ICING

• 1½ cups cashews, soaked for at least 2 hours
• 1 cup young coconut flesh
• 1 medium lime, juiced
• 1 medium lemon, juiced
• ½ cup maple syrup
• 1 tbsp miso (shiro miso paste)
• 1 tbsp maple syrup or honey (optional)
• Salt

Directions

1. Preheat your oven to 340ºF (170ºC). Line a round and deep standard-size cake tin with baking paper. Set aside.
2. To prepare the cake mix, add the eggs, maple syrup, dates, and coconut oil to a food processor and process until a thick mixture is formed.
3. Transfer to a bowl, add the grated carrot and water, and set aside.
4. Combine the spices, flour, baking powder, coconut, walnuts, raisins, and salt in a large bowl.
5. Add the wet ingredients to the dry mixture and stir gently until the ingredients are well combined.
6. Pour the batter into the prepared cake tin and bake for 40 to 55 minutes, depending on your oven.
7. Check, and if necessary, bake for 8 to 10 more minutes.
8. To prepare the icing, add the ingredients to a blender. Blend until completely smooth and creamy.
9. Transfer to a bowl and place in the fridge for 30 minutes while your cake is baking.
10. When completely cool, spread onto the cake, decorate and serve.