Carrot & Salted Caramel Cake​​​​​​​​

First layer ​​​​​​​​
3 cups grated carrots​​​​​​​​
225g roasted Hazelnuts ​​​​​​​​
1 tsp Ginger (powder or freshly shredded)​​​​​​​​
1 tsp Turmeric​​​​​​​​
2 tsp Cardamom ​​​​​​​​
3 tsp Cinnamon ​​​​​​​​
0.25 tsp Salt​​​​​​​​
0.24 cup Coconut oil​​​​​​​​
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Second layer⠀⠀⠀⠀⠀⠀⠀⠀⠀​​​​​​​​
15 Medjool dates pitted⠀⠀⠀⠀⠀⠀⠀⠀⠀​​​​​​​​
2 tsp Sea salt⠀⠀⠀⠀⠀⠀⠀⠀⠀​​​​​​​​
1 tsp Vanilla extract⠀⠀⠀⠀⠀⠀⠀⠀⠀​​​​​​​​
1dl Unsweetened almond milk⠀⠀⠀⠀⠀⠀⠀⠀⠀​​​​​​​​
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Third layer​​​​​​​​
400 ml Coconut cream ​​​​​​​​
1 tbsp Honey ​​​​​​​​
1 tsp Vanilla Extract ​​​​​​​​
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1. Grate the carrots and but them in boiling water for a few minutes. While the carrots are soaking put the roasted hazelnuts in a food processor and mix add the spices to the food processor and mix again. Remove the carrots from the water and press out the remaining water. Add the carrots and coconut oil to the food processor and mix one last time. ​​​​​​​​
Press out the batter in a round baking tin covered with baking paper. ​​​​​​​​
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2. Add all ingredients (starting with 0.5dl almond milk) into a high powered blender or food processor and blend until mixture is smooth and there are no date chunks detectable. Add more almond milk into the food processor depending on how thin you’d like the caramel to be. ​​​​​​​​
Blend well before adding it on top of the first layer. ​​​​​​​​
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3. Refrigerate the coconut cream for a few hours. Use the white part of the coconut cream only. Whisk all the ingredients together with an electric mixer and add on top of the second layer. Refrigerate for a few hours, but take it out 30min before serving. Enjoy! ​​​​​​​​