Apple and carrot cake with cashew cream glaze

Ingredients for 8 servings:

• 30 g apples (dried apples, ground)
• 30 dates, pitted and chopped
• 4 m.-sized carrot(s), peeled and grated
• 4 m.-sized apples, pitted and grated
• 40 g desiccated coconut, unsweetened
• 2 tsp ground cinnamon
• ¼ tsp nutmeg, ground
• 1 tbsp agar-agar or
• 1 tsp agar-agar powder
• 60 ml water
• 90 g cashew nuts
• 80 ml water
• ½ tsp vanilla extract and 50 g date paste

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Raw cake, gluten-free

Mix the cake ingredients by hand, reserving 2 tablespoons of desiccated coconut, then transfer the ingredients to a food processor and grind. Press the cake mixture firmly into a 20 cm springform pan or another similarly sized pan. Cashew cream glaze: Place the agar-agar and 60 ml water in a saucepan and soak for 15 minutes (5 minutes for agar-agar powder). After soaking, heat and simmer for 5 minutes, stirring frequently. Place the remaining ingredients in a blender and blend until smooth and creamy. Add the agar-agar and mix again. Spread the glaze evenly over the cake and sprinkle with the reserved desiccated coconut. Chill for at least 2 hours. Remove the cake from the springform pan and serve. The apple and carrot cake will keep in the refrigerator for up to three days. It’s not a traditional cake, but it tastes very refreshing, especially in summer. Carbohydrates: depending on the size of the apples approx. 307 KH