GOOD TO HAVE: grater, food processor or high-speed blender, large bowl, parchment paper, spatula, small cake pan (6 inch - 15 cm diameter)
1. Peel carrots and grate them roughly. Add pecan nuts, walnuts and dates to a food processor or high-speed blender and blend until you get little chunks. Add all other ingredients to the nut-date mixture and blend again until well combined and sticky.
2. Line a small cake pan with some parchment paper and fill it with half of the cake batter. Press down evenly with the back of a large spoon until you get an even surface. Place the first layer in the freezer or fridge to set. (for about 1/2 - 1 hour)
3. In the meantime prepare the frosting. If you haven't soaked cashews overnight use boiling water (just use a kettle) and soak them for about 15 minutes. Drain cashews and add them together with joya greek joghurt, agave syrup, ginger, lemon juice and coconut oil to your food processor or high-speed blender. Blend until you get a creamy frosting. (Takes about 5 minutes). Scrape down the sides from time to time.
4. Spread 1/3 of the frosting onto the first cake layer and freeze for about half an hour until solid. Then add the second cake layer on top. Freeze again for half an hour.
5. Remove carrot cake from the pan and spread remaining frosting on top and on the sides.
Decorate with edibe flowers and nuts. Enjoy and Happy Easter! Cake lasts for about a week when refrigerated.