No Bake Carrot Cake

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No Bake Carrot Cake 😍🥕 recipe below ❤️

- 150g grated carrot
- 350-300g pitted medjool dates
- 300g walnuts / almonds / pecans
- 3 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 1 pinch salt
- 3 tbsp dairy free milk
- 90g oats, ground to a flour in a blender

Frosting:
- 160g cashews, soaked overnight or in boiled water for 20 minutes
- 200g coconut milk (the thick, creamy part at the top) or you can use pure, thick coconut yoghurt
- 3 tbsp maple syrup
- Juice of half a lemon
- 1 tsp vanilla extract
- Splash dairy free milk

Line a loaf tin.

To food processor, add the dates and blend until broken up or a ball forms. Remove.

Add in nuts, salt, spices and pulse until ground into fine pieces.

Then add the dates back in along with the grated carrots, vanilla and milk and pulse again until well combined - you will need to stop and scrape the sides down half way through. Add a splash more milk if it’s too dry to blend.

Press into the loaf tin.

Make the frosting by adding the ingredients to a blender. Blend until smooth. Taste test and add any more maple/lemon to taste.

Spread over the base and place in the freezer to set for 3 hours. Store in the fridge or freezer.