Gluten free moist carrot cake, it´s paleo and has vegan option.
Preheat the oven to 190°C
In the food processor put 3 cups of grated carrot with the rest of the ingredients of the cake and process until they are well integrated. Transfer to a bowl, add the other 2 cups of grated carrot and mix.
Divide the mixture in 2 or 3 round molds of 16cm in diameter, with parchment paper and floured, and bake for 18-20 minutes or until they are firm and begin to brown on top. Let cool
Process cashews until you get almost cashew butter, you don´t need to get to this point. Add the rest of the ingredients and process until obtaining a thick cream, it should not be liquid, leave the cream in a bowl in a cool place, it isn´t necessary the refrigerator.
To prepare the cake put a layer of cake and a layer of cream on top of each other, and then cover all the cake with the cream, to help smooth the cream you can use the back of a spoon or a knife soaked in water, remove the excess cream from the spoon or knife and re-soak. Let cool and enjoy
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.