Paleo Raw Carrot Cake

• 1/2 cup cashews
• Base:
• 1 cup tightly-packed pitted dates
• 1 cup shredded carrots
• 1 cup walnuts
• 1/2 cup unsweetened coconut flakes
• 1/4 cup melted coconut oil
• 1/4 cup coconut flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Icing:
• 2 tablespoons unsweetened coconut milk
• 2 tablespoons melted coconut oil
• 1 tablespoon maple syrup
• 1 teaspoon almond extract
• 2 tablespoons walnut pieces

1. Place cashews in a bowl. Cover with water and let soak, 2 to 3 hours. Drain.
2. Line the bottom and sides of a loaf pan with parchment paper, leaving an overhang on both sides.
3. Place dates in the bowl of a food processor; pulse into a paste. Break up paste into smaller chunks to spread it evenly in the bowl. Add carrots, walnuts, coconut flakes, 1/4 cup coconut oil, coconut flour, cinnamon, ginger, and nutmeg; process until base mixture is well-combined.
4. Spread base mixture in the prepared loaf pan. Freeze until slightly firm, about 10 minutes.
5. Combine drained cashews, coconut milk, 2 tablespoons coconut oil, maple syrup, and almond extract in the food processor. Blend until a smooth and silky icing forms.
6. Pour icing over base and spread it evenly across to the edges with a spatula. Sprinkle walnut pieces on top; press them into the icing gently with your fingers.
7. Return loaf pan to the freezer. Freeze until firm, at least 4 hours but preferably overnight. Lift out of the pan and slice into 16 mini carrot cake bites.

cashews, tightlypacked pitted dates, carrots, walnuts, unsweetened coconut flakes, coconut oil, coconut flour, ground cinnamon, ground ginger, ground nutmeg, icing, unsweetened coconut milk, coconut oil, maple syrup, almond, walnut pieces

Taken from www.allrecipes.com/recipe/247228/paleo-raw-carrot-cake/ (may not work)