Raw Carrot Cake... so much tastier than I expected

Ok I'll get down to business, so this recipe comes from an allergy cook book, which the lovely Sandy lent me, as I mentioned in the previous post. So it's two days out from the festival, everything must be fresh (my ex chef workmate Janine saved me from potential no fresh baking disaster yesterday) which has meant that instead I've been planning, planning, planning...

Ingredients:

5.5 cups grated carrot
1.5 cups finely chopped walnuts
1/2 desiccated coconut
1 cup finely chopped dried mango or papaya
2 Tbsp grated orange zest
1.5 cups dried pitted dates
1 tsp vanilla extract
2 Tbsp ground flaxseeds
1/3 cup agave nectar
1 tsp ground cinnamon
pinch sea salt
grated coconut to decorate

Cashew nut puree frosting:
1.5 cups raw cashew nuts, or any other untreated nut
3 Tbsp agave nextar
1/3 cup fresh orange juice
1/2 tsp vanilla

Mix together the carrots, walnuts, coconut, mango/papaya and orange zest in a large bowl. Puree dates, orange juice, vanilla, flax seeds, agave nectar, cinnamon in a food processor. Blend until it's a smooth puree. Add the puree to the carrot mixture and mix thoroughly, use your hands if necessary. If it seems too wet to you, just add more coconut and flaxseeds little at a time. Line a cake tin with glad wrap, leaving room for glad wrap to hang over the edges. Press the mixture into the tin using your hands and smooth it down, cover with glad wrap and refrigerate over night.

To make the frosting you need to first soak cashew nuts in a bowl for 2 hours. Just cover with water and leave. Once two hours is up discard water and place cashews into a blender, with the agave nectar, orange juice and vanilla. Add more sweetness (agave) if necessary. Blend until smooth and creamy.

Remove carrot cake from fridge and flip onto serving dish, remove glad wrap and shape if you need to. Frost with cashew nut frosting and decorate with grated coconut and ground nutmeg to serve.

I'll add photos later, once the cake is finished!