For glaze

• 2 cups of cashews (preferably pre-soak the nuts for a couple of hours);
• 1-2 tbsp. l. lemon juice;
• 2 tbsp. l. liquid coconut oil;
• 1/3 cup maple syrup;
• water as needed.

For cakes

• 2 large peeled carrots;
• 1.5 cups of oatmeal or buckwheat flour;
• 1 glass of dates;
• 1 glass of dried pineapples (can be replaced with dates);
• ½ cup dry coconut;
• ½ ч. l. cinnamon.

How to cook:

For glaze: смешать все ингредиенты на высокой скорости в блендере до однородности, добавляя по мере надобности воды. Pour into a container and set aside.

For the cake: cut the carrots into pieces. Then place all the ingredients in a blender (including the carrots) and pulse until the mixture starts to stick together.

Assembly: Pour half of the cake mix into the tin, spread 1/3 of the frosting on top. Place in refrigerator until frosting is completely set. Then lay out the other half of the cake mix and press down. You can put the cake back in the fridge for a while and add frosting to it when it hardens, or you can lay it out immediately. After cooling, remove the cake from the mold, cover with the remaining frosting and decorate (optionally) with nuts and dried fruits.