• 1 1/2 cup grated carrot
• 3/4 cup unsalted walnuts
• 1 tbsp cup grated ginger
• 1 cup pitted dates
• 3/4 cup shredded coconut
• 1/3 cup raisins (optional)
• 1 tbsp maple syrup
• 1 tbsp lemon zest
• 1 tbsp vanilla extract
• 1 tbsp cinnamon
• 1 tsp nutmeg
• Icing:
• 1/2 can sweetened condensed coconut milk (can order through my shop or found at Sprouts)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 cup soaked raw cashews
1.
Add all the 'cake' ingredients into a large food processor or blender, blend until combined well, ensuring the dates and walnuts are broken down.
2.
Press the mixture into a small parchment paper lined baking dish.
3.
Meanwhile, add your icing ingredients into a blender, blend until completely smooth. Spread icing onto your base, top with additional walnuts, carrot shreds, and/or cinnamon sprinkle. Set in the freezer for a minimum of 2 hours. Keep any leftovers refrigerated. Enjoy!