Carrot Cake

Delicious carrot cake based on cashew nuts, figs, dates and carrot pulp.

• 4 cup soaked cashew nuts 1 cup of soaked figs
• 1 cup of stoned dates
• ½ cup of soaked raisins
• 4 cup carrot pulp
• Pinch of Himalayan salt (or Celtic sea salt)
• 2 cm fresh ginger (grated)
• 2 teaspoons of vanilla powder

Drain the soaking water from the cashew nuts and rinse the nuts well.

Grind the cashew nuts in the food processor and add figs and raisins without soft water.

Add the carrot pulp, ginger, vanilla powder and salt. Spread the dough into a cake or cake tin with unloading soil.

Allow to set in the refrigerator for about 1 hour.