Carrot Cake With Orange Lemon Frosting
[Vegan, Gluten-Free]

For the Cake:

• 1 1/2 cups gluten-free oat flour
• 3 cups grated carrots
• 2 cups Medjool dates, seeds removed
• 1/2 cup macadamia nuts or nuts of choice
• 1/2 cup freshly juiced orange
• Zest from 1/2 of 1 orange
• 1 1/2 tablespoons grated ginger
• 1 tablespoon coconut oil
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla powder

For the Creamy Cashew Icing:

• 2 cups cashews
• 1 cup coconut cream or milk, refrigerated overnight
• 5 Medjool dates, seeds removed
• 1/2 of 1 medium-sized orange, juiced
• 1 medium-sized lemon, juiced
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 1/2 teaspoon vanilla powder
• 1/2 teaspoon cinnamon
• 2 tablespoons coconut oil
• A dash of maple syrup

For the Toppings:

• Pumpkin seeds
• Grated carrot
• Pistachios
• Maple syrup