Pistachio carrot cake recipe

Ingredients

• 1 cup of pistachio flour
• 1/3 cup cashew flour
• 2 tbsp agave nectar or raw coconut crystal sugar
• Pinch of cinnamon
• Pinch of salt
• 1 tbsp coconut oil
• Pinch of nutmeg
• Water if needed

• 1 medium carrot
• Pinch of cinnamon
• 1 tsp of ginger
• Pinch of nutmeg
• Pinch of salt
• 1 tbsp coconut oil
• ¼ cup cashew flour
• 3 tbsp agave nectar
• ½ cup fresh coconut flesh
• 1 tbsp psyllium husks

• 2 cups of fresh coconut flesh
• 1 tbsp psyllium husks
• 1½ cup pistachio flour
• 1 tbsp coconut oil
• Pinch of salt
• Pinch of salt
• 2 tbsp coconut syrup or coconut crystal sugar

For Crust
1. Put the ingredients in a food processor and process.
2. Use a baking bottomless cake mold 5 inch high.
3. Add the crust mixture and press firmly. Freeze before you add the next layer. (Do it before each layer)
For Carrot Layer
4. Put the ingredients into a blender and blend adding water if needed.
5. Spread on top of crust layer. Freeze for a while before you add the next layer.
For Pistachio Layer
6. Put the ingredients into a blender and blend well until it gets creamy.
7. Spread over the carrot layer and then freeze for a while.
For the Topping
8. Use nuts, fruits or shredded coconut flesh