Carrot Cake

Instructions

1. To make the icing, soak the cashew nuts in filtered water for about 30 minutes. Drain and place in a blender pulse with 40ml water, lemon juice, and coconut oil. Place in the fridge overnight.
2. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
3. Line a cake tin with olive oil and set to one side.
4. In a food processor, grind the buckwheat and millet granules with the tapioca flour, baking soda and salt. Set to one side in a large mixing bowl.
5. Place the nutmeg, cinnamon and cardamom seeds into a chopper and whizz till fine. Add these ingredients to the mixing bowl together with the carrots, raisins and walnuts.
6. Destone the dates and put into a food processor with the oil and orange juice and leave to one side. Stir this wet mixture into the dry. Combine well and dish into the cake tin.
7. Bake in the oven for about 25 minutes until the crust turns into a light golden colour.
8. Remove from heat and set to one side until cool.
9. Layer the icing over the cake over each layer with a spatula.