Carrot Cake With Lime Maple Frosting

• 2 None ripe bananas
• 10 None fresh Medjool dates, pitted
• 6 tbsp coconut oil, melted
• 3 None large eggs
• 1 1/2 cups ground almonds
• 1/2 tsp baking powder
• 3 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 3 None medium carrots, peeled, grated
• 1/2 cup desiccated coconut
• 2 tsp chia seeds
• 3/4 cup hazelnuts, roughly chopped
• 1/3 cup raisins or currants
• 1/3 cup mixed pumpkin and sunflower seeds
• -1 None Lime Maple Cream Cheese Frosting
• 7 oz cream cheese
• 1/2 None lime, juiced
• 3 tbsp maple syrup
• None None toasted coconut, to decorate
• None None maple syrup, to drizzle

1. Preheat oven to 350u0b0F. Grease and line 2 (8 inch) cake pans with parchment paper.
2. Combine bananas, dates and coconut oil in a food processor and process into a thick cream.
3. In a stand mixer, whip eggs until pale and frothy. Add ground almonds, baking powder and spices. Mix in banana mixture and grated carrots then fold in coconut, chia seeds, hazelnuts, dried fruit and seeds. Distribute between prepared pans and bake for 30 mins, until a skewer inserted in the center comes out clean. Let cool in pans for 10 mins then transfer to a wire rack to cool completely.
4. Meanwhile, to make the frosting, beat cream cheese, lime juice and maple syrup until smooth.
5. Once cakes have completely cooled, spread frosting over tops of cakes. Stack together. Garnish with toasted coconut and drizzle with maple syrup.

bananas, dates, coconut oil, eggs, ground almonds, baking powder, ground cinnamon, ground nutmeg, ground cardamom, carrots, coconut, chia seeds, hazelnuts, raisins, pumpkin, maple cream cheese, cream cheese, lime, maple syrup, coconut, maple syrup

Taken from recipes-plus.com/api/v2.0/recipes/37295 (may not work)