CASHEW FROSTING
2 cups cashews, preferably soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed
Blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it - mmm. Put in a bowl and set aside.
CAKE
2 large carrots, peeled
1 1/2 cups buckwheat flour (just grind buckwheat groats into flour in your blender)
1 cup dates
1 cup dried pineapple (or more dates)
1/2 cup dried coconut
1/2 teaspoon cinnamon 1. Cut the carrots into small chunks. 2. Throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.
ASSEMBLY
Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Spread on about 1/3 of the frosting and put it in the freezer until the layer of frosting is hard.Press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!