Set all the ingredients for the frosting in a food processor and blend until you get a smooth paste. Set aside
For the carrot cake, process almonds to a flour consistency and add the rest of the carrot cake ingredients. Pulse until you get a sticky paste, I like to leave the shredded carrot at seeing but that’s one’s choice.
Line a small square (8x8 inches) pan with baking paper.
Pour the carrot cake batter in the pan and press with you fingers until all the surface is covered and level. Set aside.
For the cashew frosting, set al the ingredients in a food processor and blend until very creamy and smooth scraping side as needed.
Transfer the frosting to the cake pan and extend it all along the surface.
Freeze for 3-4 hours or until the frosting is semi-firm to the touch.
Notes
To serve, make sure the cake isn't fully frozen so it's soft enough to cut (letting it thaw on the counter for 30 minutes should help).
Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month. It's best to enjoy slightly chilled (not frozen).
Nutrition
Serving: 1serving
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