No-Bake Vegan Carrot Cake

A sweet carrot cake with creamy vegan frosting.
Recipe and Ingredients:
Cake
2 cups walnuts
1 cup dry coconut
1/2 cup almond flour
1/4 cup coconut oil, melted
2 Tbsp lemon juice
2 tsp vanilla extract
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
zest from half a lemon
2 cups of dates, pitted
2 cups carrots, finely grated
A pinch of sea salt
Chop the walnuts in a food processor until they're finely chopped.
Add the dry coconut, almond flour, spices, salt, lemon zest, and pulse a few times to combine. Then add the coconut oil, lemon juice and, vanilla extract, and pulse to combine.
Add one date at a time through the feed tube of the food processor while the food processor is running. Lastly mix in the carrots.
Press the mixture into a greased 6 or 7 inch cake pan with removable bottom.Place the carrot cake base in a freezer while you make the icing
Frosting:
1 cup of soaked cashews
1/4 cup coconut milk
1/4 cup coconut oil, melted
3 Tbsp. maple syrup
2 Tbsp. lemon juice
1 tsp. vanilla extract
A pinch of sea salt
Add the cashews, coconut milk, coconut oil, maple syrup, lemon juice, vanilla and salt into a high-speed blender. Blend on high until the icing is smooth and creamy.
Spread the icing on top of the carrot cake you put in the cake pan. Place the cake into the freezer for a few hours to solidify the frosting
After a couple hours remove the cheesecake from the cake pan. Serve it frozen, or let it thaw out a bit before serving, for a softer cake. You can store it in the refrigerator too, if you like the cake softer.
That's it, enjoy!

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[@evgenykapinosov4859]

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