No-bake Carrot Cakes with Cashew Frosting (Vegan & GF)

1. To make the base - line a muffin tin with muffin cases.

2. De-seed and pit the dates and place them into a food processor/blender along with the walnuts, cinnamon, ginger, nutmeg, grated carrot, melted coconut oil and salt. Whizz on high until a crumbly/moist texture forms.

3. Firmly press around an inch of the mixture into each muffin case, top with grated carrot (optional) and pop it into the freezer whilst you make the yummy frosting layer!

4. To make the frosting - drain the water from the soaked cashew nuts and place the nuts into a food processor along with the almond extract, ground nutmeg, melted coconut oil, maple syrup and pinch of salt. Mix on high for around 5-10 minutes, or until smooth. There will be some texture due to the nuts but carry on blending until its a thick & creamy paste.

5. Cover the base with the cashew mixture and fill up each muffin case. Tap the tray on the worktop to release any air bubbles. Pop the tray into the freezer to set. This will take around 3-5 hours or leave overnight.

6. Once the cakes are fully frozen, carefully peel off each muffin case and then allow to defrost for 10-30 minutes before consuming!

7. I decorated my cakes with grated carrot, crushed walnuts and a dash of ground nutmeg! Keep the cakes stored in a sealed container or you can keep them frozen to enjoy at a later date!