Preheat oven to 350F/175C

Grease a 9" x 12" cake pan with coconut oil and set aside.

Peel the beet and the carrots, grate finely and set aside.

Soak the cashews in warm water overnight or (if you do not have time) boil some water and soak them in hot water for half an hour.

Place the almonds in a food processor, blend for 1 minute. Add the dried apricots, blend for 1 minute. Set apart.

Prepare the frosting: add all ingredients in a powerful blender and process 5 minutes, you will obtain a thick cream. Place in the refrigerator to thicken even more.

Prepare the cake: in a large bowl add the flour, baking soda, baking powder, salt, cinnamon, nutmeg and mix.

Add the apple sweetener, the applesauce, and lemon juice, combine.

Add in the grated beet and carrots, than the almond/apricot mix, combine well.

Transfer the batter in the cake pan. Level the top using a spatula to even out the surface.

Bake in a preheated oven for approximately 20 minutes until the top becomes golden and a skewer inserted down the center comes out dry. Remove from oven and let it cool down completely.

Once the cake has completely cooled, cut out a square, as big as you want your baby cake to be.

With a knife cut out a round shape.

Remove the frosting from the refrigerator, place the baby cake on the baby cake stand and start frosting the cake with the help of a knife.

For the decoration: peel a carrot. Cut out a cylinder. Make a V cut. Cut out the sides of the heart. Cut out the sharp angles to give your heart a more soft shape. Slice as many hearts as you need.

Decorate the baby cake and leave some hearts for the adult cake.

Spread the remaining frosting on top of the adult cake

Decorate with the carrot hearts and some grated carrots. Cut the cake in small bite portions. I like to serve the adult cake in the baking pan like in the picture ;-)

Enjoy and have fun at the party!!!