Carrot Base:
4 cups chopped organic carrots
8 organic Medjool dates
1 cup organic dry Mission figs ( black figs )
Process all in the food processor, don’t make it to soft, you want to still taste tiny pieces of the carrots.
Cashew Frosting:
2 cups organic cashew ( soaked for 30 min)
1 ½ cup of fresh Jack fruit pieces
2 TBS raw coconut nectar
1 TBS Ceylon cinnamon
3 TBS pure water
Mix all in the Vitamx until smooth, you may have to scoop the sides.
For the cake base we will use 2 bananas ( you don’t have to, but it adds nice taste) slice them and arrange at the bottom of your cake form. Then use 2/3 of the Carrot Base and press to the bottom, using spoon or fork. Then add Cashew Frosting, then another layer of the Carrot Base and more Cashew Frosting on the top. Place your cake in the freezer for about 2-3 hours to set or overnight. When ready to eat the cake, decorate it with fresh Jack Fruit and carrot ribbons to make a flower. I also added spinach and dry rose to my cake and I sprinkled some shredded coconut and raw pistachios. Enjoy. It’s amazing!!!! Pure heaven. I am going to have another slice : )
