Rawvolutionary carrot cake

The frosting comes first. Soak the cashews and pine nuts in a large bowl of filtered water for 6 hours or overnight.

In the morning, drain and rinse the soaked nuts. Tumble into a blender with the remaining frosting ingredients (expect the pumpkin seeds) and puree until smooth. You may need an extra bit of juice to loosen it up to a spreadable consistency. Leave aside for now.

Then make the cake. Grate the carrots into your food processer (blenders are too powerful), then tip in the remaining cake ingredients. Pulse until it starts sticking. Taste and high five Mother Nature.

Scrape half of the cake mixture into an 18cm springform tin and press down firmly. Spread half of the frosting on top. Freeze for 30 minutes, until firm. Now spoon in the remaining carrot mixture on top of the frozen cake, press down and top with the remaining frosting. Freeze again.

Store in the freezer in its tin until ready to serve. At this point, carefully remove the cake from the springform tin by manipulating the sides and the base. I sometimes double up on frosting and cover the entire beast, parachuting some pumpkin seeds on top. Fandabbydoozy.

"I freeze the entire cake in nifty slices, ready for their call of duty. One slice will fill your sails. Expect an  afternoon glow to rival that of Saoirse Ronan at the Oscars.
Insoluble fibre has the crafty ability to police our bowels, improving congestion and reducing transit time like a tenacious traffic warden. Oats and dried fruit contain astral amounts of the stuff. Oats have additional bragging rights – all those B vitamins will help recharge spent batteries and frayed nerves, while slow-release carbs will have your toes cha-cha-ing all day long. For more rawesome inspiration, check out Emily von Euw faster than immediately."