Carrot and Cashews Cake

1 Large Carrot 1 Cup Roasted Cashews 1 Cup Almond Meal / Flour 3/4 Cup Dried Apricot 3/4 Cup Dried Prunes 2 Slice Dried Pineapple 1/4 Cup Dried Cranberries 1/4 Cup Shredded Coconut 2 Tbsp Maple Syrup 2 Tsp Coconut Oil 1 Tbsp Lemon Juice Preparations: 1- Soak the roasted cashews for 2 hours. 2- Dice the carrot, apricots, prunes, and pineapples. Directions: FROSTING: 1- Grind the (drained) cashews. 2- Combine ground cashews with maple syrup, coconut oil, lemon juice in a large bowl. 3- Mix (grind for best results) the ingredients until well combined. CAKE: 4- Grind almond flour, diced carrots, apricots, prunes, pineapples, cranberries and shredded coconuts. 5- Cover a springform pan with plastic wrap and fill with layers of the cake and frosting as shown in the video. 6- Keep the cake in refrigerator over night.

CALORIES & NUTRITION

Carrot and Cashews Cake CALORIES & NUTRITION VALUES

This fun carrot and cashews cake contains rich amounts of copper and iron which can contribute to blood health, immune system, and eye health. One serving (serving size 10) contains 216 calories, 12.9 total fat (3g saturated fat), 0mg cholesterol, 9mg sodium, 49mg calcium, 351mg potassium, 24.2g total carbohydrates (3.7g dietary fiber, 13.2g total sugars), and 4.9g protein.