First, soak the cashews for the frosting in boiling hot water for 30 minutes. While they are soaking add the shredded carrots, walnuts, coconut flakes, coconut flour, pitted dates, the ginger, cinnamon and nutmeg to your food processor. Process until the mixture sticks together when you press it.
Place this mixture in a loaf pan and spread out with a spatula in an even layer. Place the base in the freezer to set while you make the cashew frosting.
To make the frosting and assembly:
To make the cashew cream frosting, drain your soaked cashews and add them to a blender. Add in the coconut milk, maple syrup, vanilla extract and coconut oil (or half a banana to make it oil-free). Blend until the cashew frosting is smooth.
Remove the loaf pan from the freezer and, using a spatula, spread the icing over the base in an even layer, covering all the corners and then sprinkle with crushed walnuts.
Place the loaf pan back into the freezer to set. The carrot cake will be fully firm in roughly 1 hour but you can also leave it to set overnight too.
Once the carrot cake has set, slice it into 9 large slices or 12 mini slices and enjoy!
StorageThese vegan carrot cake bars store well in the fridge, covered, for up to 4 days.