1 1/2 cups uncooked old fashioned oats
1/2 cup pitted dates
1/2 cup unsweetened shredded coconut
1/4 cup chopped walnuts or pecans
1/4 cup raisins
1 tsp cinnamon
1/2 tsp nutmeg
1/2 teaspoon orange rind
1/8 tsp ginger
2-3 dried mulberries
1/4 to 1/3 cup unsweetened coconut milk
2 tbsp maple syrup or honey
1 tsp vanilla extract
juice of 1 lemon
Springform pan - I used a 6” - OR
8x8 cake pan
parchment paper for 8x8 pan
Add cashews into a large bowl, add hot water. Be sure the cashews are completely covered with the water.
Leave to sit until room temperature, then place in refrigerator overnight.
Drain cashews and place in a high speed blender. Add coconut milk, sweetener, vanilla and lemon juice.
Blend until smooth and creamy, adding more milk if needed, scraping down sides as necessary. Transfer to a bowl and refrigerate until ready to use.
For the cake:
Add oats, dates, shredded coconut, cinnamon, nutmeg, ginger, orange rind and dried mulberries in a food processor.
Pulse until the mixture is crumbly. Next, add carrots, nuts and raisins to the mixture. Continue pulsing until the mixture is well combined and sticks together.
If using an 8x8 pan, line the pan with parchment paper. Be sure to leave an overhang for lifting cake out of pan.
Add carrot mixture to pan of choice. Firmly press down, making sure the mixture is even all around.
Frost with cashew frosting. Freeze for 2 hours before serving.
* If desired: before serving, sprinkle top of cake with a small amount of grated carrots, shredded coconut and or grated orange peel.
* If desired: you can layer the carrot mixture and cashew frosting. Yum!
* After I made carrot cake mixture, I placed in a covered bowl and refrigerated overnight.
I took the mixture out the next morning and let it sit on the counter until it was room temperature; then used a fork to fluff it up before proceeding with the rest of the instructions.
In doing this, it allowed for all of the different flavors to integrate and blend together so beautifully. This is not a necessary step, however, if you do have the time it's worth it!
* Keep refrigerated.
