Paleo Raw Carrot Cake - cooking recipe

Ingredients

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

Preparation

Place cashews in a bowl. Cover with water and let soak, 2 to 3 hours. Drain.
Line the bottom and sides of a loaf pan with parchment paper, leaving an overhang on both sides.
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.
Spread base mixture in the prepared loaf pan. Freeze until slightly firm, about 10 minutes.
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.
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.
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.