Frosted No-Bake Carrot Cake - alive magazine

Ingredients

• 1 cup (250 mL) raw cashews
• 1/2 cup (125 mL) full-fat coconut milk
• 2 Tbsp (30 mL) lemon juice
• 3 Tbsp (45 mL) maple syrup
• 1 tsp (5 mL) vanilla extract
• 2 cups (500 mL) pitted Medjool dates (measured after pits removed)
• 2 cups (500 mL) pecans
• 2 cups (500 mL) finely shredded carrots
• 2 tsp (10 mL) vanilla extract
• 1 1/2 tsp (7 mL) ground allspice
• 1/4 tsp (1 mL) sea salt
• 3 Tbsp (45 mL) wheat germ
• 3 Tbsp (45 mL) ground flaxseed
• 1/3 cup (80 mL) raisins
• Freshly grated nutmeg (optional)