No-Bake Carrot Cake

Ingredients

For the cake base:

• 1 ½ cups shredded carrots (lightly packed)

• 1 cup medjool dates (pitted, soaked if dry)

• 1 ½ cups walnuts or pecans

• 1 cup shredded unsweetened coconut

• 1/2 cup rolled oats (or almond flour for gluten-free)

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp ground ginger

• Pinch of salt

• Optional: zest of 1 orange, 1 tsp vanilla extract

For the frosting:

• 1 cup raw cashews (soaked 4+ hours or in hot water for 20 min)

• 3–4 tbsp maple syrup

• 2–3 tbsp coconut cream (or thick part of canned coconut milk)

• 1 tbsp lemon juice

• 1/2 tsp vanilla extract

• Pinch of salt