Raw carrot cake

• 250 g cashews, for frosting (see Tips)
• water, for soaking

Carrot cake

• 40 g extra virgin coconut oil, melted, plus extra for greasing
• 70 g walnuts
• 150 g cashews (see Tips)
• 50 g shredded coconut (see Tips)
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg, plus extra for dusting
• 1 orange, zested, no white pith and juiced (approx. 60 g)
• 60 g rolled oats
• 500 g carrot, peeled and cut into pieces (2-3 cm)
• 100 g pitted Medjool dates
• 80 g sultanas

Cashew lemon frosting

• 40 g lemon juice (approx. 1 lemon)
• 130 g coconut cream
• 1 tsp natural vanilla extract
• 1 tbsp raw honey