Carrot cake

2 medium-sized carrots (200–250 g)
3 tbsp pine nuts (if desired)
75 g raisins
60 ml rum
150 g unrefined cane sugar
125 ml olive oil
1 tsp vanilla extract or 0.5 tsp almond extract
3 eggs
250 g ground almonds or nuts
0.5 tsp nutmeg
Juice and the finely grated zest of half a lemon

Roast the pine nuts in a dry pan until light brown. Grate the carrots and wrap them in a kitchen towel to remove excess liquid. Put the rum and raisins in a pan, bring to a boil, turn down the heat and heat for about 3 minutes over low heat. Whisk the sugar and oil until creamy and fluffy. Whisk in the vanilla or almond extract and eggs. Mix the almonds, nutmeg, carrots, and raisins with the rum, lemon juice and zest. Pour the mixture into a prepared 23–24 cm cake tin (parchment paper in the bottom of the tin, the sides buttered), smooth the surface of the batter with a spatula, sprinkle roasted pine nuts on the cake and bake in the oven at 180 °C for 30–40 minutes until a skewer stuck into the cake remains more or less dry. Remove the cake from the oven, let it cool for about 10 minutes, and then take the cake out of the tin and leave it on a wire rack to cool. If you keep it in a cool place, the cake should keep for 5–6 days.

Frosting:

2.5 dl (about 100 g) cashews soaked in water
1.2 dl home-made apple or plum juice
2–5 prunes without pits
2 tbsp honey or cane syrup
Seeds of 1 vanilla pod

Process all the ingredients until smooth in a blender or a food processor. If put in an airtight container, the cream may be kept for 4 days at room temperature and a week in a fridge.