Hemp Carrot Cake Slice

Ingredients

• 1 cup walnuts, finely ground
• 3/4 cup Hemp Connect Hemp Hearts
• 1 cup almond meal
• 1/2 cup coconut flour
• 1 tablespoons psyllium
• 1 tablespoons mixed spice
• 1 cup pitted dates
• 1 cup shredded carrots
• 2 tablespoons coconut oil
• 2 tablespoons almond butter
  
  Creamy Icing:
• 1 cups cashews, soaked for 2 hours or overnight
• 1/2 cup Hemp Connect Hemp Hearts
• 1/3 cup coconut cream (plus more as needed)
• 1/3 cup melted coconut oil
• Juice of 1 lemon
• 2 tablespoon agave, maple syrup, or date syrup
• 3 tablespoons melted coconut oil

Instructions:

1. Line an 8-inch square cake pan with plastic wrap that goes up the sides.
2. To make the carrot cake, combine the ground walnuts, almond meal, psyllium, and pumpkin pie spice in a food processor and pulse until well mixed.
3. Add the dates, shredded carrots, coconut oil, and almond butter to the food processor and pulse a few more times until the dough begins to stick together.
4. Firmly press half of the mixture into the lined 8-inch square pan. Set aside the rest.
5. To make the frosting, combine the dates, soaked cashews, water, melted coconut oil, lemon juice, agave, and coconut oil in a blender and blend until smooth. You may need to add a little more coconut cream to help the blender work. Blend until silky smooth.
6. Pour half of frosting over the carrot cake mixture in the pan. Place in the freezer and chill for 1-2 hours, or until the frosting is set.
7. Once set, gently pat the remaining carrot cake mixture on top until even and top with the last of the icing. Return to the freezer for another hour until firm.
8. Remove the carrot cake from the pan and store it in the refrigerator on a tray covered with plastic wrap for up to a week. Garnish with carrot curls and chopped walnuts, if desired.

Enjoy this delicious and healthy hemp-fuelled twist on classic carrot cake!