Carrot Cake Squares with Cashew Cream Cheese Frosting – Bio&Me
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Carrot Cake Squares with Cashew Cream Cheese Frosting

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Serves: 12 Prep: 20 minutes | Cook:

Ingredients

Wet

60ml milk of choice

130g crushed fresh juicy pineapple chunks

60ml extra virgin olive oil

150g grated carrot

1 tbs apple cider vinegar/lemon juice

1 tsp vanilla extract

 

Dry

130g ground almonds

130g Bio&Me Fruit & Nut Muesli

60g wholewheat flour/spelt/GF flour blend

30g desiccated coconut

40g crushed walnuts

4 medjool dates chopped

1tbs baking powder

½ tsp bicarb

½ tsp sea salt

1 heaped tsp ground ginger

1 heaped tsp mixed spice

2 tsp cinnamon

 

Cashew Cream Cheese Frosting

200g cashews

4 medjool dates

1 tsp vanilla extract

Juice 1 lemon

4tbs coconut oil

Pinch sea salt

Extra 20g walnuts to serve

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Method

  1. Turn the oven on to 180°C Fan.
  2. Grease and line an 8’x12’ baking dish.
  3. Place the cashews and dates in a medium bowl and cover with boiling water, set aside for a minimum of 20 minutes.
  4. Place all the wet ingredients into a medium bowl, mix well and set aside.
  5. Place all the dry into a large bowl and mix well, you may need to use your fingers to breakdown and rub in the sticky dates, so they are evenly distributed.
  6. Pour the wet into the dry and mix well to combine. It will be a thick batter but should not be dry or crumbly. If it’s a little dry add a tbs or two of pineapple, milk or water.
  7. Empty into the prepared dish and smooth over. Place into the preheated oven for approx. 25-30mins. Check to be sure a skewer comes out clean, or with a few crumbs.
  8. Remove from the oven and allow to cool completely in the baking dish.
  9. While the cake is baking or cooling, drain the cashew and dates and add to a high-speed blender, food processor or you can use a stick blender.
  10. Add the remaining ingredients except the extra walnuts. Blend until silky smooth, you made need to scrape down the sides as you go. If the frosting is a little thick, you can add a splash of milk or water to let down a little.
  11. Place the frosting in a small bowl and place in the fridge until you are ready to serve.
  12. When you are ready to server evenly spread the frosting over the cake and cut into 12 squares. Finish with a remaining flurry of crushed walnuts.

PRODUCTS USED IN THIS RECIPE

  • 4-PACK BUNDLE - FRUIT & NUT GUT-LOVING MUESLI (4x450g NEW RECIPE)

    4-PACK BUNDLE - FRUIT & NUT GUT-LOVING MUESLI (4x450g NEW RECIPE)

    £15.95

  • BIG VALUE 6-PACK OF FRUIT & NUT GUT-LOVING MUESLI (6x450g NEW RECIPE)

    BIG VALUE 6-PACK OF FRUIT & NUT GUT-LOVING MUESLI (6x450g NEW RECIPE)

    £21.99

  • FRUIT & NUT GUT-LOVING MUESLI (450g - NEW RECIPE)

    FRUIT & NUT GUT-LOVING MUESLI (450g - NEW RECIPE)

    £3.99

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