A delightful twist on the classic carrot cake, infused with warm spices and topped with a creamy cashew frosting.
Grate the carrots and set them aside.
Grating the carrots finely ensures they blend well into the cake mixture.
In a food processor, blend the dates until a smooth paste forms.
If the dates are dry, soak them in warm water for 10 minutes before blending.
In a mixing bowl, combine the grated carrots, date paste, chopped pecans, spices, and orange zest.
Mix thoroughly to ensure the spices are evenly distributed.
Press the mixture into a refrigerator-safe dish and chill for 2 hours.
Press the mixture firmly to ensure the cake holds its shape.
Blend the cashews, water, coconut butter, vanilla extract, and sea salt until smooth.
Use a high-speed blender for a creamy consistency.
Spread the frosting over the chilled cake and garnish with a sprinkle of nutmeg.
Chill the frosting for a few minutes if it's too runny to spread.
Slice and serve the cake, enjoying the delightful flavors.
Serve with a cup of tea for a perfect pairing.
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