Vegan carrot cake

Do you have a birthday coming up? A romantic evening with your partner? Or you just want to sweeten your day? We have the perfect recipe for Vegan carrot cake!
Our Roko grater was used to finely grate the carrots.
Ingredients for the white filling:
300 g cashew nuts
400ml coconut milk
2 tablespoons lemon juice
5 tablespoons honey or maple syrup
1 teaspoon vanilla extract
Ingredients for the carrot mix:
2 larger carrots
250 grams of walnuts
200g dates
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon of cinnamon
1/2 teaspoon ginger powder
a pinch of nutmeg
100 g coconut flour
encore
pomegranate
Fresh mint
Preparation:
Soak cashews in water for as long as possible (preferably the night before), then squeeze and add to a blender with coconut milk, lemon juice, honey and vanilla extract. Blend all ingredients until you get a creamy mass. Leave this mixture in the freezer until it sets.
Blend the dates into a sweet paste in a blender with very little water.
Then remove and set aside.
Mix the walnuts together with the spices and vanilla extract, then add the date paste and the carrots, previously grated as finely as possible. Mix this mixture together briefly and then pour it into a bowl.
Add coconut to carrot mixture and mix to combine well.
Grease a round cake tin with coconut oil and top with the carrot mixture, spreading evenly. Then pour over the white filling that was made earlier.
Place the cake in the freezer to set. Scatter fresh pomegranate and mint on top for extra fresh flavor.