FROSTING (optional)

• 150 g raw cashews
• 120 ml coconut cream or full-fat coconut milk
• 30 ml lemon juice
• 45 ml maple syrup
• 1 tsp vanilla extract

CAKE

• 220 g finely shredded carrots
• 400 g packed pitted medjool dates (measured after pits removed)
• 300 g raw walnuts + 100g chopped fir texture
• 2 tsp vanilla extract
• ¼ tsp sea salt
• 1.25 tsp ground cinnamon
• ¾ tsp ground ginger
• 1 pinch nutmeg
• 72 g coconut flour (or sub almond flour)
• 41 g raisins

Instructions

1. If making the frosting (optional), soak the cashews in hot water for 30 minutes – 1 hour. Then rinse and drain. Add to a high-speed blender along with coconut cream, lemon juice, honey, and vanilla and blend on high until very creamy and smooth scraping side as needed. Cover and refrigerate to chill.
2. Grate the carrots and set aside.
3. Chop dates in a mixer and blend until small bits remain or a ball forms. Remove from food processor and set aside.
4. Chop the walnuts in the mixer, then add vanilla, salt, and spices. Blend until a semi-fine meal is achieved.
5. Add the nut mix to the dates and shredded carrots, and mix in blender until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You’re looking for a pliable dough, not a purée.
6. Put mixture in a bowl and add almond flour and raisins and stir to combine. Set aside.
7. For the smaller quantity of mixture (6 portions), line a deep sided Chinese Take Away container with greaseproof paper, so that it at least overflows all sides. Or for full version Prepare a 7-9 inch springform pan (or large cake pan or an 8×8-baking dish with high edges) by adding parchment paper along the bottom and sides.
8. Then add the cake mixture, and spread and press down evenly to pack.
9. At this point, you can enjoy the cake by carefully lifting or sliding the cake out of its pan. However, if adding the frosting, pour the frosting on and tap out any air bubbles. Then place in a freezer for 3-4 hours/overnight until the frosting is semi-firm to the touch.
10. Take out of freezer and cut into portions; Use a hot knife to carefully cut out slices if required.
11. Garnish with more nuts, raisins, or other desired toppings (all optional).
12. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month. It’s best enjoy slightly chilled (not frozen). You can let it sit out at room temperature up to 2 hours, but the frosting can begin to get soft.