Vegan no-bake carrot cake

Kill two birds with one stone by getting one of your 5-a-day & treating your sweet tooth. Factor in 20min of prep time and 1h of refrigeration.

You will need, for 8 people:

For the cake:

- 4 carrots (circa 400g.)

- 100g. dates

- 100g. almond powder

- 100g. pecan or walnut

- 50g. raisins or sultanas

- 50g. coconut blossom sugar

- 1 tbsp. cinnamon

- 1 tsp. clove powder

- pinch of sea salt

For the frosting:

- 150g. cashew nuts

- 50g. coconut sugar or light honey

- 2 tbsp. coconut oil

- 1 vanilla pod or pinch of vanilla powder

Start with soaking the cashews in a bowl of hot water.

Peel the carrots and cut into pieces. Pit the dates. Mix all the cake ingredients into a kitchen robot until a consistent paste (this may take up to 5 minutes).

Flatten the paste into a cake springform and leave in the fridge while preparing the frosting.

Empty the vanilla pod. Drain and rinse the cashews. Mix all the frosting ingredients into the kitchen robot. Lay over the cake.

Refrigerate for ideally 3-4 hours (but at least one hour) and serve with a sprinkle of cinnamon, clove and vanilla powders.

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