Instructions:
1. Prepare the Carrot Cake:
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In a food processor, combine the rolled oats, pitted dates, shredded coconut, spices, and a pinch of salt. Continue pulsing the mixture until it reaches a crumbly consistency and exhibits cohesion when compressed.
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Add the grated carrots, chopped nuts, and raisins to the food processor. Continue pulsing the ingredients until they are thoroughly blended and the mixture becomes a cohesive consistency.
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Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
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Transfer the carrot cake mixture to the prepared pan. Press it down firmly and evenly to form the base of your cake.
2. Prepare the Cream Cheese Frosting:
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The soaked cashews, coconut milk, maple syrup, vanilla extract, and lemon juice should be combined in a high-speed blender.
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Continue blending the mixture until it reaches a smooth and creamy consistency. It may be necessary to scrape the inner walls of the blender and blend the mixture once more in order to achieve a homogeneous texture.
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Taste and adjust the sweetness or lemon flavor, if needed.
3. Assemble the Cake:
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Spread the cream cheese frosting evenly over the carrot cake base.
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It is recommended to place the cake in a refrigerated environment for a minimum duration of 2 hours in order to facilitate the process of solidification.
4. Serve:
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Once set, use the parchment paper overhang to lift the cake out of the pan.
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Slice it into squares or bars, and it’s ready to be enjoyed.
