Carrot and Zucchini Fruit Cake With Roasted Cashew Caramel
[Vegan, Gluten-Free]

To Make the Cake:

1. Preheat oven to 360°F and grease a medium bundt tin.
2. Grate the carrot and zucchini into a large mixing bowl then add the baking mix, coconut, sultanas, figs, spices, and zest. Stir to combine making sure to cover all of the grated carrots and zucchini with the dry mixture.
3. Add the banana, oil, milk, chia, psyllium, vanilla, maple syrup, and apple cider vinegar to a blender and blend until smooth then add to the large mixing bowl and stir through to create a thick dough.
4. Spoon the mixture into the bundt tin, level the top, then bake for 25-30 minutes or until it bounces back when gently pressed.
5. Allow to cool for about 15-20 minutes then remove for the bundt tin and allow to finish cooling on a wire rack.

To Make the Frosting:

1. Add all ingredients to a high-speed blender and blend until smooth, thick and creamy.
2. Dollop the frosting onto the cake and allow it to cascade down the sides.
3. Serve immediately for a warm and fudgy delight or allow to cool in the refrigerator overnight which will make it much easier to slice into clean wedges.