Carrot is not the only choice you have when it comes to adding vegetables to the all-time favorite chocolate cake! This gorgeous and truly delicious cake is full of health-giving minerals and vitamins, and is sure to impress your friends and family.

Serves: 12- 18 slices

INGREDIENTS

(use organic where possible)

FOR THE CAKE 

  • 1 large carrot, grated
  • 1 large beetroot, grated
  • 2 cups almonds
  • 2 cups desiccated coconut
  • 6-8 dried dates
  • ½ cup currants
  • ½ cup cacao powder
  • ¼ cup maple syrup
  • 2 tbsp psyllium husks

FOR THE ICING

  • 130g cacao butter, melted
  • ½ cup cacao powder
  • ½ cup maple syrup
  • ½ cup cashews
  • 1 cup water
  • Cacao nibs for topping

METHOD

  1. To prepare the cake, line a round cake tin with grease-proof paper. Add all the base ingredients to a food processor.
  2. Process until well combined allowing a little texture.
  3. Press evenly into your lined cake tin.
  4. Set in the fridge while you prepare the icing.
  5. To prepare the icing, add the ingredients to a blender and blend until completely smooth.
  6. Pour over the cake and decorate with cacao nibs.
  7. Set in the fridge before serving.