3 cups walnuts
1 cup shredded coconut
½ cup coconut flour
¼ cup tangelo juice
2 tablespoons tangelo zest
2 tablespoons lemon zest
2 teaspoons vanilla extract
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon pink salt
2 cups dates, soaked
½ cup melted coconut oil
2 cups grated carrot
3 cups raw cashews, soaked overnight
½ cup coconut cream
1 cup melted coconut oil
1 cup maple syrup
2 teaspoons vanilla essence
2 tablespoons lemon juice
4 teaspoons ground ginger
1 teaspoon pink salt
pinch cinnamon

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1.Grease a 20cm-diameter cake tin.
2.Pulse walnuts in a food processor but do not over-process; you are aiming for buckwheat size.
3.Place in a large mixing bowl.
4.Add the coconut, coconut flour, juice and zests, vanilla, spices and salt to the food processor and pulse to mix.
5.Add softened dates and the coconut oil and blitz until combined.
6.Transfer to the bowl with the walnuts, add the grated carrot and stir until combined.
7.Place ⅓ of the cake batter into the greased tin and set aside.
8.Blitz all the cream filling ingredients, except the cinnamon, in a blender or food processor until smooth and creamy.
9.Pour ⅓ of the ginger filling on top of the cake base. Put in the freezer for a couple of hours until set.
10.Repeat the layering/ freezing process with cake mix and filling a second time.
11.Finally, add your last layer of batter and pipe the final ⅓ of the filling on top.
12.Sprinkle with cinnamon. Freeze until ready to serve.
13.To serve, remove from the freezer and slice while still relatively frozen. Serve at room temperature.

Recipes & food styling Alisha McIntosh / Photography Hannah Gardiner

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