For a 20x20cm mold

• 15g lupin flour or alternatively 1 egg
• 200g grated carrots
• 170g cashew butter or other nut butter
• 40g maple syrup
• 40g grated coconut
• 8 pcs. Dates, chopped
• 60g cashews, chopped
• 1 teaspoon baking powder
• 1 teaspoon vanilla bourbon
• 1 tbsp cinnamon
• 50g mixed tigernut flakes or almonds
• 90-100 ml plant milk (soy milk for me)

For the glaze (optional)

• 100g powdered sugar
• 20g lemon juice
• 1-2 tbsp cashew butter

1. Preheat the oven to 175 degrees top/bottom heat. Line the baking tin with baking paper.
2. Mix the lupin flour with 45 ml water until lump-free and leave to soak for 5 minutes.
3. Stir the lupin mixture with half of the plant milk, the rice syrup and nut butter until creamy.
4. Mix the ground tigernut flakes with the baking powder, add to the nut butter mixture and stir in. Stir in the remaining plant milk.
5. Fold in the grated coconut, grated carrots, chopped cashews and dates, cinnamon and vanilla bourbon.
6. Pour the mixture into the baking tin, smooth everything out nicely and bake for approx. 35 minutes. Then leave to cool completely.
7. If you like it a little sweeter, you can now mix the icing. Simply mix all three ingredients well and spread over the carrot slices.
8. Store the carrot slices in the fridge.