Amazing raw fermented carrot cake!

This raw and fermented carrot cake is truly a winner!

The taste is decadent and delicious, no one will even guess that's it healthy.

Frosting-
1 cups cashews
1/2 cup macadamias
1/2 cup sunflower seeds
2 tablespoons freshly squeezed lemon
1/3 cup Coconut Yoghurt
2 tablespoon coconut oil
1/3 cup maple syrup

Mix nuts and seeds, soak for minimum of 3 hours.
Drain nut/seeds and place into thermomix or food processor. Whiz together to create smooth nut paste. Add in remaining ingredients and mix to combined. Place in a bowl, cover and leave overnight on bench to ferment.

Cake-
3 large carrots or 6 small ones
1 (approx 2 cups) small fresh pineapple, (remove core) 
3/4 cup coconut flour
3/4 cup almonds
1 cup pitted dates
1 tsp cinnamon
3/4 cup coconut yoghurt
2 tablespoon coconut oil

Chop carrots and pineapple into chunks. Place in thermomix or blender with almonds and dates. Mix well to a well combined crumbled mixture. Add in coconut flour, coconut oil, cinnamon and coconut yoghurt and combine. The mixture should be firm however not too dry. If it is too dry add in some more coconut yoghurt. Place in a bowl, cover and leave overnight on the bench to ferment.

Assembly - 
The following day line a cake tin and spread 1/2 the carrot mixture on the base. Then spread 1/2 frosting over the carrot base. Place into freezer for an hour until firm. Spread remaining carrot mixture on frosting and then follow with the remaining frosting. Place in fridge until set!

Enjoy by itself, with coconut yoghurt or coconut icecream!