No bake carrot cake

Ingredients

Servings : 8 servings

 Cake

• 1 cups finely shredded carrots

• 1 cups packed pitted medjool dates (measured after pits removed)

• 1/4 cup coconut flour

• 1 1/4 cups raw walnuts or almonds

• 1 tsp vanilla extract

• pinch of sea salt

• zest of half an orange

• 1 tsp ground cinnamon

• 1/2 tsp of all spice

• 1/2 tsp grated ginger

The frosting

• 1/2 cup of cashews

• 1 heaped tbsp of coconut oil

• Juice of half an orange

• 1/2 of coconut cream

• 1 tbsp of honey or maple syrup

• 1/2 tsp vanilla extract

Instructions

1. Soak dates and cashews in boiling in separate bowls. Keep the water from the dates.

2. Line a square cake tin (around 20 cm depending on how thick you want your slice a smaller tin will give you thicker slices) with baking paper hanging over the sides for easy removal.

3. Place the cake ingredients (excepted walnuts and raisins) into your processor and pulse until completely broken down and sticking together. If too dry add a tbsp of the water used to soak the dates until the mixture sticks together. Add chopped walnuts (for the crunch) and dried raisins. Press the mixture firmly into your prepared tin. Place in the fridge while making the frosting.

5. Place the frosting ingredients into your processor and pulse until the mixture is well combined and relatively smooth. You may need to scrape the mixture onto the blades and pulse a few times to achieve a smooth consistency.

6. Spoon the frosting over the cake and level the top. Place in the fridge to set for at least 3 hours.

7. Add the toppings of your choice: walnut piece, shredded carrots, rose petals, etc…