Next time I do this recipe I want to swap half of the pumpkin for 1.5 cups of carrot to give it more of a carrot cake taste.

2.5C almond meal 1/2C LSC (ground linseed, sunflower seeds and chia seeds) 2T baking soda 1T mixed spice 1T cinnamon 1t nutmeg Pinch sea salt Zest of one orange 5T coconut oil 5T honey 2t vanilla 3 eggs 3 C raw pumpkin, grated 1 apple, grated 3/4C chopped dried dates 3/4C walnut pieces Ingredients for Cashew Coconut Icing 3/4 cup raw cashews, soaked 2-3 hours and rinsed 2 tablespoons coconut oil, melted 3 tablespoons raw honey 1 teaspoon vanilla 1 teaspoon fresh lemon juice 1/4 teaspoon sea salt 2-4 tablespoons water, as needed for blending Pumpkin seeds and coconut flakes to garnish, if you so choose.

- Preheat oven to 180 degrees Celsius and grease a 20cm spring-form cake tin.
- Combine dry ingredients in a large bowl.
- In a microwave or a pot on a low heat, gently melt coconut oil, honey and vanilla together. Remove from the heat. Add the eggs, and whisk to combine all wet ingredients.
- Add the wet ingredients to the dry. Combine.
- Lastly, mix in the pumpkin, apple, dates, and walnuts.
- Pour batter into greased cake tin and bake for 40-50 minutes, or until a skewer comes out clean.

Instructions for cashew coconut icing
Combine the first six ingredients in a high-powered blender, and blend until smooth and creamy, adding water as necessary to facilitate blending.
Adjust flavor to taste, then transfer to a bowl and chill in the freezer for at least an hour, to allow the icing to thicken.

The longer it chills, the thicker it will get!

Sprinkle with coconut and pumpkin seeds