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Preheat oven to 350F/175C
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Grease a 9" x 12" cake pan with coconut oil and set aside.
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Peel the beet and the carrots, grate finely and set aside.
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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.
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Place the almonds in a food processor, blend for 1 minute. Add the dried apricots, blend for 1 minute. Set apart.
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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.
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Prepare the cake: in a large bowl add the flour, baking soda, baking powder, salt, cinnamon, nutmeg and mix.
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Add the apple sweetener, the applesauce, and lemon juice, combine.
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Add in the grated beet and carrots, than the almond/apricot mix, combine well.
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Transfer the batter in the cake pan. Level the top using a spatula to even out the surface.
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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.
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Once the cake has completely cooled, cut out a square, as big as you want your baby cake to be.
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With a knife cut out a round shape.
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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.
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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.
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Decorate the baby cake and leave some hearts for the adult cake.
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Spread the remaining frosting on top of the adult cake
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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 ;-)
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Enjoy and have fun at the party!!!