Ingredients:
For the Carrot Cake:
- 2 ½ cups shredded carrots
- 1 ½ cups walnuts
- ¼ cup Zen Basil Seeds
- 1 cup Medjool dates, pitted
- 1 cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of salt
For the Cashew Cream Frosting:
- 1 cup raw cashews
- ¼ cup water
- 3 tablespoons maple syrup
- 1.5 teaspoons vanilla extract
- Pinch of salt
- ⅓ cup melted coconut oil
Instructions:
1. Prepare the Baking Dish:
- Line an 8x8 baking dish with parchment paper.
2. Make the Carrot Cake:
- Shred the carrots and set aside.
- Combine the dates and walnuts in a food processor. Blend until the mixture forms a uniform crumb and can stick together.
- Add the shredded carrots, Zen Basil Seeds, coconut, cinnamon, ginger, nutmeg, and salt to the food processor. Blend until the carrots are fully incorporated.
- Press the mixture into the prepared baking dish, smoothing the top.
- Place the dish in the freezer while you prepare the frosting.
3. Make the Cashew Cream Frosting:
- Combine the cashews, water, maple syrup, vanilla extract, and salt in a high-powered blender. Blend until the mixture is silky smooth.
- Add the melted coconut oil and blend to combine.
4. Assemble the Cake:
- Pour the cashew cream frosting over the chilled carrot cake, smoothing the top.
- Cover the dish with plastic wrap and freeze for at least 2 hours.
5. Serve:
- Cut the cake into squares before serving.
- Serve chilled.
- Store any leftovers in the refrigerator.
