Carrot cake

• 350g finely grated carrot
• 3 large eggs
• 64g maple syrup
• 64g coconut oil, melted
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 250g ground almonds (almond flour)
• 1 tsp Greenfields ground ginger
• 2 tsp Greenfields cinnamon
• 1/4 tsp Greenfields ground nutmeg
• 1 tsp Greenfields  baking powder
• 1/2 tsp baking soda
• 64g Pecan
• Crushed pistachio – almonds or walnuts also work well – save extra for decoration

Cashew cream cheese

• 1 tsp Greenfields Baobab Powder
• 1 cup cashews, soaked overnight, drained and rinsed
• 32g almond milk
• 32g maple syrup
• 2 tbsp coconut oil
• 1 tsp vanilla extract
• 2 tsp lemon juice
• salt

For the carrot cake

1. Preheat oven to 180C (350F).
2. Line the base of one large tin (approx. 12-13 inch by 8-9 inch) or two 8 inch loose bottom round cake tins with parchment paper and grease lightly with melted coconut oil.
3. Combine the eggs, maple syrup, apple cider vinegar, vanilla extract and melted coconut oil in a food processor.
4. Add the almond flour, baking powder, baking soda, ginger, cinnamon and nutmeg. Process to combine.
5. Add in the grated carrot and pulse to incorporate. Finally add in the nuts and pulse again until they are chopped.
6. Pour the mixture into the prepared tin(s) and bake for approx. 20 minutes for two tins and approx. 30 minutes for one large tin.
7. Leave to cool for 10 minutes in tin then transfer to a cooling rack to completely cool.

For the cashew cream cheese

1. Add all the ingredients to a blender and blend until very smooth (at least 2 minutes). Pour into a bowl and refrigerate until the cake is completely cool.
2. When cake is completely cool, spread with the cashew cream cheese and sprinkle with extra chopped nuts.
3. For a two-layer cake, spread one cake with half the cashew cream cheese, Place the other layer on top then spread the remaining cashew cream cheese on the top layer.
4. Sprinkle with extra nuts to finish