No-Bake Carrot Cake

Instructions

1. Make the cake:

• In a food processor, pulse the nuts and oats until finely ground.

• Add shredded carrots, dates, coconut, spices, and salt. Process until it forms a sticky dough.

• Press into a parchment-lined loaf pan or cake pan, smoothing the top.

2. Make the frosting:

• Blend soaked cashews, maple syrup, coconut cream, lemon juice, vanilla, and salt until silky smooth.

• Spread evenly over the cake.

3. Chill:

• Refrigerate for 1–2 hours or until firm.

• Slice and enjoy! Keeps well in the fridge for up to 5 days.