Raw Carrot Cake Spiced with Cinnamon – Lucy Bee

Ingredients

• FOR THE CAKE:
• 125g pecan nuts
• 80g pitted dates
• 80g dried apricots
• 2 tsp. cinnamon
• 30g Lucy Bee Coconut Oil , melted
• 50g desiccated coconut
• 300g carrots, peeled and grated
• CREAM FROSTING:
• 200g cashews, soaked overnight or hot water for 2 hours
• 1 tbsp. coconut sugar dissolved in 1 tbsp. water
• Juice of 1 lemon (about 30ml)
• Zest of 1 lemon
• 75g Lucy Bee Coconut Oil , melted
• A sprinkle cinnamon powder, to serve