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Pumpkin, carrot and walnut cake with cashew orange 'frosting' from Clean Cakes: Delicious Patisserie Made with Whole, Natural and Nourishing Ingredients and Free from Gluten, Dairy and Refined Sugar (page 42) by Henrietta Inman

  • almonds
  • carrots
  • cashew nuts
  • ground cinnamon
  • coconut oil
  • oranges
  • vanilla pods
  • walnuts
  • tinned pumpkin purée
  • sultanas
  • teff flour
  • edible flowers
  • arrowroot powder
  • mixed spice (UK)
  • brown rice flour
  • Himalayan pink salt
  • rapeseed oil
  • raw honey
  • palmyra nectar powder

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Notes about this recipe

  • Eat Your Books

    Can substitute pecans for walnuts.

  • s2olivias2 on April 22, 2017

    Half the cake recipe will make ~9 muffins cooked for ~15 minutes.

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