A raw version of an old classic. A delicious carrot cake base with a creamy cashew icing layer! Yum!
Combine all of the base ingredients in a food processor or Thermomix and blitz for about 30 seconds.
Transfer the mixture into a medium sized, lined baking tray and flatten down with fingers or the back of a spoon. Place in the refrigerator.
For the cashew icing, combine all of the ingredients in a food processor or Thermomix and blitz until smooth and silky.
Pour the cashew icing on top of the base and spread evenly.
Place in the freezer for 2 hours to set.
Cut into pieces and store in the refrigerator.