Spiced Tangelo & Walnut Layered Carrot Cake With Ginger Cashew Cream - Cuisine Magazine - From New Zealand to the World
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Ingredients
- 3 cups walnuts
- 1 cup shredded coconut
- ½ cup coconut flour
- ¼ cup tangelo juice
- 2 tablespoons tangelo zest
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon pink salt
- 2 cups dates, soaked
- ½ cup melted coconut oil
- 2 cups grated carrot
- GINGER CASHEW CREAM FILLING/FROSTING
- 3 cups raw cashews, soaked overnight
- ½ cup coconut cream
- 1 cup melted coconut oil
- 1 cup maple syrup
- 2 teaspoons vanilla essence
- 2 tablespoons lemon juice
- 4 teaspoons ground ginger
- pinch cinnamon
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