Start by shredding the carrots and set aside. If your datesaredry, soak them in hot water for 30 minutes. If you don't have a high-speed blender then soak the cashews overnight or boil them for 15 minutes before blending.
For the base
In a food processor, add almonds and blend until you have almondflour.
Add walnuts, shredded coconut, cinnamon, nutmeg, gratedginger, orangezest, sea salt, vanilla, and pulse till the ingredients come together. If you prefer a smoother consistency blend for longer, but if you like you carrot cake chunkier blend for less time.
Add the pitteddates to the mix and pulse till they are incorporated to the mix. Make sure the datesareverymoist. If they are too dry, then soak them for 30 minutes in hot water to soften them up.
Add the shreddedcarrot and give it a final pulse. You might need to scrape the mix from the sides of the food processor as it gets quite sticky at this point.
Pour the mix in a form of your choice, lined with parchment paper. We use a 31x13cm/12x5in loaf pan.
With a spatula, flattenthemix evenly. Then set aside in the freezer while you prep the frosting.
For the frosting
In a high speed blender, blend together all the ingredients for the frosting until you have a very smooth cream.
Note: If you don't have a high speed blender, you can use a food processor or a less powerful blender. Just make sure that you soak the cashew nuts overnight in cold water, or, if you don't have time, boil them for 15 minutes.
Take the base out of the freezer and pour the cream on top of it. Level out with a spatula, then put back in the freezer to cool for about 1 to 2 hours.
Take out of the freezer, cut as you like, and sprinkle with some crushed walnuts.