No Bake CARROT CAKE #vegan #plantbased #easy #healthy #animals #carrotcake #nobake #nobakerecipe

CARROT CAKE: 2 CARROTS 1 cup DATES 1 cup ROLLED OATS (Gluten Free) 1 cup WALNUTS 1 cup COCONUT (unsweetened), if you don't like Coconut, use additional 1 cup of Walnuts 2 teaspoon CINNAMON 1/2 teaspoons NUTMEG 1/4 teaspoons GROUND GINGER 1 teaspoon VANILLA 1/2 cup Based MILK (unsweetened, unflavored) + 3 Tablespoons. Start with 1/2 cup of Milk. Add additional 1-3 Tablespoons only if needed. Pinch of Salt Blend in Food Processor. Spread it into 8" square pan and let it sit in the fridge. CASHEW FROSTING: 1 cup RAW CASHEWS - boil for 30 minutes 1/2 cup WATER 6 Medjool DATES (big dates), if you are using smaller dates (Deglet), use 12 dates 1 Tablespoon LEMON JUICE 1 teaspoon VANILLA Blend frosting ingredients for 2-3 minutes. It will be hot, let it cool in the fridge. Spread cooled frosting on the cake. Refrigerate for 2 hours. Store in the refrigerator.