Preparation Steps

• For the cake base, combine shredded carrots, walnuts, dates, shredded coconut, cinnamon, ginger, nutmeg, and cloves in a food processor. Process until the mixture is well combined and starts to stick together.
• Press the mixture into the bottom of a springform pan or individual serving molds.
• For the frosting, drain the soaked cashews and rinse them. Combine the drained cashews, lemon juice, maple syrup, melted coconut oil, and vanilla extract in a high-speed blender. Blend until completely smooth and creamy.
• Pour the frosting over the cake base and spread evenly.
• Place the cake in the freezer for at least 2 hours to set.
• Once set, remove from the freezer and let it sit for a few minutes before slicing and serving.