Line a round cake tin with baking paper. Grate the
carrots and place in a large bowl. In a food processor
blend the walnuts and dates until smooth, then add in
carrots, coconut, cinnamon, nutmeg, salt and blend
together until combined. Place mixture in the
prepared cake tin, smooth the top with the back of a
teaspoon and place in the freezer.
Drain and rinse cashews and place in food processor
along with water, rice malt syrup, vanilla paste, lemon
juice and salt. Blend well, scraping down the sides
often, until very smooth. Add melted coconut oil and
blend until combined. Remove cake from the freezer,
top with cashew mixture and sprinkle with coconut
and place back into the freezer for another couple of
hours. Once cake is set remove from freezer and peel
down baking paper and let the cake thaw for 15-20
minutes before serving. Enjoy x