As the weather starts to cool into Autumn what could be more delicious than a slice of moist and nutty spiced carrot cake topped with a smooth cashew coconut cream? This recipe is free from grains, gluten, dairy and refined-sugar, is super healthy and paleo-friendly. Enjoy!
Please note: The cashews for the icing need to be soaked for at least 5 hours before you start. I usually do this in overnight in the fridge.