Icing

1. Add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil to a blender and blend until a silky smooth icing forms.

Base

1. In a bowl, combine all the dry ingredients and mix well.

2. Add the carrot pulp and remaining wet ingredients and stir till well combined.

3. Add the raisins and walnuts and mix through by hand.

4. Line a square baking tin with clingfilm and press the mixture into the tin.

5. Use the back of a teaspoon or an offset spatula to make the surface even.

6. Place the base mixture in the loaf pan and place it in the freezer while you make the icing.

7. Remove the loaf pan from the freezer and, using a spatula, spread the icing over the base, covering all the corners and edges.

8. Freeze till firm – about 30 mins.

9. Remove from the freezer and cut into your desired shapes and sizes. The pan I used was 7x7x1.5 inches.

   Thanks to our amazingly talented cookery teacher Bruna Oliveira for adapting this recipe.

   Photo Credit: http://viedelavegan.com/