No bake carrot cake

Recipe and photo cookingwithelo - Eloïse Jennes

For the cake

1. Boil the cashews in a saucepan with water for 20 minutes while you make the cake.
2. Combine the date syrup, vanilla extract, cinnamon, ginger, nutmeg, and salt in a large mixing bowl.
3. Blend the oats and the almonds in a blender until finely ground.
4. Give the pre-shredded carrots a rough chop.
5. Add the ground oats, ground almonds, and carrots to the mixing bowl. Combine everything with a spatula.
6. Line a 20x20 cm square pan with parchment paper. Firmly press the carrot cake mixture into the pan. Smooth out the surface with wet fingers. Place it in the fridge to set while you make the frosting.

For the frosting

1. Melt the cocoa butter over low heat or in the microwave.
2. Drain the boiled cashews.
3. Blend the cashews, melted cocoa butter, maple syrup, vanilla extract, lemon juice, and plant-based milk in a high-speed blender until perfectly smooth (it can take up to 3 minutes).
4. Pour the frosting over the carrot cake. Place in the fridge to set for at least 6 hours or preferably overnight.