No Bake Carrot Cake

No Bake Carrot Cake | VG | GF | RSF |

Ingredients

Cake ~

• 1 cup soft medjool dates

• 1 cup shredded carrots

• 1/2 cup raw walnuts

• 1/4 cup shredded coconut

• 2 tbsp coconut flour

• 1 tbsp date syrup

• 1 1/2 tsp cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1/2 tsp pumpkin pie spice

• pinch of salt

Frosting ~

• 1/2 cup coconut cream

• 1/2 cup raw cashews soaked overnight or in hot water for 30 minutes

• 2 tbsp lemon juice

• 2 tbsp maple syrup

• 1/4 tsp lemon zest

• pinch of salt

Instructions

1. Line a springform pan with some parchment paper. If your dates are not very soft, soak them in warm water for about 5 minutes. While those are soaking, shred your carrots.

2. In a food processor, add in the dates, walnuts, carrots, coconut, coconut flour, date syrup, spices, and salt. Pulse a few times and then process until it begins to form together and everything is well incorporated.

3. Transfer the cake mixture to the springform pan and press into an even layer. Put the cake layer in the freezer while you make the frosting.

4. In a high speed blender, add in the coconut cream, soaked cashews, lemon juice, maple syrup, lemon zest, and salt. Blend on high until smooth. Taste and adjust flavors according to personal preference. More lemon for tartness, more maple for sweetness, etc.

5. Take the cake out of the freezer and pour the frosting over the top. Tap the tin on the counter to get as many air bubbles out as possible. Place in the freezer overnight or for 3-4 hours before decorating. I topped mine with carrot ribbons, crushed walnuts, and some cinnamon. Let thaw for 15-20 minutes, slice and enjoy! Keep stored in the freezer.