If you’re a BIG fan of carrot cake AND all things plant-based then this is the cake for you!
Soak the cashews in hot water for an hour, rinse and drain. Tip into a blender with the coconut cream, lemon juice, syrup and vanilla and blend until creamy and smooth. Cover and place in the fridge.
In a clean food processor, add the dates, walnuts, vanilla, salt, cinnamon, ginger and nutmeg and blend until fine. Tip in the carrots and pulse (do not over blend!).
Tip the mixture into a mixing bowl, add the flour and raisins and stir to combine. Line a cake tin with baking paper, spoon half of the cake mixture into the cake tin and smooth with a spoon, add half of the frosting followed by the remaining cake mixture. Top with the remaining frosting and sprinkle pumpkin seeds on top.
Place in the freezer for 3 to 4 hours or until firm. Remove from the freezer, leave to thaw and enjoy!