Raw Carrot Cake Spiced with Chai Blend

Method

1. FOR THE CAKE:
2. Line 8×8 square tin or equivalent sized round tin.
3. Place the pecans, dates, apricots, Lucy Bee Chai Blend, Lucy Bee Coconut Oil and desiccated coconut, in a food processor and blitz until almost smooth.
4. Add the carrots and blitz to mix all ingredients together.
5. Spread the mixture evenly in the tin and place in the fridge whilst preparing the cream frosting.
6. FOR THE CREAM FROSTING:
7. Drain the cashew nuts.
8. Add all the ingredients to a food processor and blend until smooth this may take 5 minutes or more depending on the power of your blender.
9. Spread over the cake mixture, using a fork for a rough finish. Place into the fridge for at least 2 hours.
10. Before serving, sprinkle with Lucy Bee Cinnamon Powder and decorate with pecans.
11. This cake will last in the fridge for a week and seems to improve with age.