Topped with a smooth and tangy vegan cream cheese frosting

This cake is just ideal to make for Mum this Mother's Day, or for any occasion. It’s easy to make, easily feeds a crowd, and has so many wholesome, tasty ingredients. You just need a high speed blender and a food processor - no oven necessary!

1. Soak cashews in hot water for 30 minutes, then rinse and drain. Add to a high speed blender, with the coconut cream, lemon juice, maple syrup, and vanilla. Blend on high until creamy and smooth. Place in the fridge to chill while making the cake.
2. Using a hand-held grater or the grater attachment on your food processor, grate the carrots and set aside.
3. Add the pitted dates and blend until a ball forms. (If you are using regular dates (not medjool), it can help to soak them in boiling water for 10 minutes to soften). Remove the blended dates from food processor and set aside.
4. Add in the walnuts, vanilla, salt, and spices into food processor and blend into a meal. Then add dates back in, along with shredded carrots, and pulse until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You want it to be a pliable dough.
5. Transfer mixture to a large mixing bowl. Add coconut flour and sultanas and gently stir together with a spoon. Hand mixing this in ensures you can keep a lighter more “cake-like” texture. Once well combined, set aside.
6. Place baking paper inside a 7-9 inch springform pan.
7. Spoon in cake mixture and press down evenly with a spoon or spatula.
8. Pour the frosting on top and smooth with spatula. Freeze for around 3 hours or until the frosting is semi-firm to the touch.
9. Garnish with walnuts and carrot shavings - or any desired toppings.
10. To serve, make sure the cake has had at least 30 minutes to thaw out a bit.
11. The cake will last in the fridge for up to 1 week or 1 month in the freezer.