Enjoy a vegan twist on carrot cake with macadamia and lemon myrtle icing, inspired by 'The Australian Superfood Co'. Serve with Madura Green Tea and Australian Lemon Myrtle for an added antioxidant boost and a nod to nature's finest resources. It's a powerful tonic for wellness to be enjoyed on a relaxing afternoon with a slice of raw vegan carrot cake.
- 2 1/2 cups shredded carrots
- 1 cup unsweetened shredded dried coconut
- 1 cup pitted dates
- 1 tsp cinnamon
- 1 tsp fresh ginger (grated)
- 1/4 tsp allspice (optional)
- 1 tsp of Madura Australian Lemon Myrtle tea – ground down
- 5 tbs coconut flour
- 1/2 cup trail mix
- 1 cup macadamia nuts (soaked overnight) & extra for garnish
- 1/3 cup coconut oil
- 3 tbs maple syrup
- 1/2 tsp vanilla
- 1 tsp Madura Australian Lemon Myrtle tea – ground down
- 1 tbs water
- Squeeze of lemon – if extra moisture is required
- Squeeze as much liquid out of the carrots as you can.
- Combine the carrots, coconuts, dates, cinnamon, ginger, allspice, Lemon Myrtle and coconut flour in a food processor and pulse until they come together. It should be easy to form in to shapes.
- Stir the trail mix in by hand.
- Line a pan with parchment paper. You can use a cake pan, loaf pan or muffin tins – the choice is yours. Transfer your cake mixture into your tin and press down firmly to mold in place.
- Set your cake in the freezer while you make the frosting.
- For the icing, put the macadamias, coconut oil, maple syrup, vanilla, lemon myrtle and water in a food processor and blend until smooth – add lemon at this stage if required. If the icing becomes warm while blending, allow it to cool in fridge.
- Using a spatula or a large spoon, spread the frosting over the top of the cake and top with coconut.
- Garnish with chopped macadamias.
- Keep chilled in the fridge until ready to serve.
- Super healthy and super delicious!