Title: « No-Bake Carrot Cake: A Quick and Healthy Dessert »

• 2 cups grated carrots
• 1 cup rolled oats (use gluten-free oats if needed)
• 1 cup pitted dates (soaked in warm water for 10 minutes and drained)
• ½ cup walnuts or pecans
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt

For the Frosting:

• 1 cup raw cashews (soaked for 2–4 hours or boiled for 10 minutes)
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil
• 1 teaspoon lemon juice
• ¼ cup plant-based milk (as needed for consistency)

Instructions

Step 1: Make the Cake Base

1. Add the grated carrots, oats, dates, walnuts, cinnamon, nutmeg, vanilla extract, and salt to a food processor.
2. Pulse until the mixture comes together into a sticky dough. The texture should hold when pressed but still have some texture from the carrots and nuts.

Step 2: Shape the Cake

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