For the cake
1 generous cup walnuts
1 generous cup dried unsweetened coconut
1 full cup dates, pitted and ground
3/4 cup raisins, ground
1/4 cup flaxseed, ground fine in coffee grinder
5 cups finely ground carrots (grind in food processor until finely ground & juicy)
1 teaspoon coriander
1/2 teaspoon cardamom
For the frosting
2 cups raw cashews, soaked for up to 1 hour
2 lemons, juiced
2/3 cup raw honey
Grind the walnuts in a food processor and leave some in the food processor. Place in a large bowl. Grind dates and raisins in the food processor with the small amount of nuts. Add to bowl with the flaxseed, ground carrots, coriander, and cardamom.
Mix by hand, kneading for smoothness. Press the mixture into a spring-form pan or cake pan.
To make the frosting, process the cashews, lemon juice, and honey, in a food processor until very smooth. Adjust taste to get a tangy/sweet taste. Spread on top of the cake mixture in pan.
Chill in the refrigerator before serving. Delicious!!