Created by ImPat on October 24, 2019
Step 1: Start by making the cream - blend all the ingredients until the mixture is smooth though you may need to add 2 tablespoons of water and once ready set aside until ready to serve.
Step 2: Pre-heat the oven to 180C.
Step 3: Line a 26cm x 18cm baking tin with non-stick baking paper.
Step 4: Using a fork, whisk the eggs, carrot and oil together in a large bowl until well combined and then fold in the remaining ingredients and spread the mixture evenly over the base of the prepared tin.
Step 5: Bake for 18-20 minutes or until the cake is cooked and golden; you can test it by inserting a skewer into the centre of the cake - if it comes out clean, it's ready.
Step 6: Remove from the oven and allow the cake to cool completely in the tin and once cooled, spread the vanilla cashew cream evenly over the top and refrigerate for at lease 1 hour before serving.
Step 7: Sprinkle the top of the chilled slice with the extra walnuts, flaked coconut and strips of lemon zest.