Serves 8-12

Ingredients for the carrot cake base:

• 1 cup walnuts
• 1 cup almonds
• 1 cup dates
• 1 cup raisins
• 1 tsp. cinnamon
• 1 tsp. ground fresh ginger
• 1 pinch of salt
• 2 cups of carrots, coarsely chopped or coarsly grated
• 1 cup shredded coconut (not too wet – leftover from making coconut milk works great)

Preparation of the cake base:

STEP 1: Combine all ingredients except for the carrots and shredded coconut in the blender. Pulse until the mixture begins to clump together, but don’t grind it too much. You want to keep some larger chunks of nuts.

STEP 2: Add the carrots and coconut and pulse briefly to combine. You can also do this step by hand in a large bowl.

STEP 3: Press firmly and evenly into a 9 inch springform pan (or 6 muffin liners / small glasses). Set aside in the refrigerator while making a cashew cream-cheese icing.

Ingredients for the cashew “cream-cheese” icing:

• 1 cup (125g) cashews, soaked in water overnight
• approximately 1/2 cup (120ml) or less coconut, cashew or almond milk
• 6 tbs. date paste
• 40 ml lime juice
• 1/2 tsp. vanilla
• 1 pinch of salt
• 1/4 cup cold-pressed coconut oil

Preparation of the icing:

STEP 1: In a blender or food processor, combine all the icing ingredients except for the coconut oil and blend until very smooth. Start with the cashews first, adding some of the coconut milk as necessary. You may not need all the coconut milk, so add it bit by bit and only as much as needed for smooth blending.

STEP 2: Once the mixture is smooth, add the coconut oil and pulse till it is fully combined.

STEP 3: Pour the icing on the carrot cake base.

Sprinkle with cinnamon and decorate with walnuts. Refrigerate for at least 2 hours before serving. If storing it in the freezer, take out 20-30 minutes before serving (or longer in winter).