• If you're making the frosting, put the cashews into a bowl with boiling water for at least 30 minutes (we recommend 2 hours).

For the cake

• Blend the oats and the almonds in a blender or food processor until finely ground. Roughly crush the walnuts with a knife.
• Wash and peel the carrots. Grate them using a grater or the grating blade of your food processor.
• Combine the oat flour, almond flour and grated carrots in your food processor by pulsing several times. Alternatively, add everything to a large mixing bowl and combine with a spatula.
• Add the date syrup, spices and vanilla extract to a mixing bowl. Combine with a spoon.
• Pour the date syrup into the food processor and pulse until combined. The mixture should be sticky and hold its shape when you press it between two fingers.
• Line an 8" square pan (20 cm) with parchment paper. Transfer the mixture into the pan and press down firmly with a spoon or spatula. If you want, you can smooth the surface with wet fingers. Place in the fridge to set while you make the frosting.

For the frosting.

• Melt the cocoa butter over low heat or in the microwave in 30-second intervals at 650W.
• Drain the cashews.
• Blend the cashews with the melted cocoa butter, maple syrup, vanilla extract, lemon juice and plant-based milk until perfectly smooth (it can take up to 3 minutes). Run it through a sieve if necessary.
• Pour the frosting over the carrot cake. Place in the fridge to set for at least 4 hours (or overnight).