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To Make the Cake:
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Combine the drained dates, apple, water, lemon juice, and vanilla in a food processor.
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Blend until fairly smooth.
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It may remain just slightly chunky.
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Add the cinnamon, nutmeg, and salt and blend again until combined.
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Place the shredded carrots in a large bowl.
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Add the mixture from the food processor and stir well with a wooden spoon to combine.
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Add the coconut flour (if its clumpy, sift it in).
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Stir until the batter is combined and uniform.
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Taste the bitter, and if you think it needs a little more sweetness, add stevia to taste.
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Set the batter aside for 5 to 10 minutes to allow the coconut flour to absorb the liquid mixture.
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Divide the batter between two 5- or 6-inch round spring-form pans, pressing it in firmly and evenly, and freeze for A 4 hours or refrigerate overnight.
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(If you only have one pan, you can press half the batter into the pan and freeze it for 2 to 4 hours, placing the bowl with the rest of the batter in the fridge.
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When the half in the pan has firmed up, remove it to a plate and place it in the fridge.
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Press the remaining half of the batter into the same pan and freeze for 4 hours or refrigerate overnight.)
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When both halves of the cake have firmed up, place one half on a plate or cake stand and frost the top only with Tangy Cream Cheese Icing.
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Carefully place the other cake half on top, and use the rest of the icing to frost the top and sides of the cake.
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Refrigerate overnight, or until ready to serve.
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Snugly wrap leftover cake in plastic wrap and store in the refrigerator for up to 4 days.
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Cheps Tips: To make easy work of all those carrots, shred them in a food processor fitted with the grating disc.
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To make a larger cake in an 8- to 9-inch springform pan, simply double the recipe.
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This cake tastes best after overnight (or longer!)
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refrigeration, and will keep well in the fridge for several days.
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To Make the Tangy Cream Cheese Frosting:
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Combine the soaked cashews, nondairy milk, lemon juice, and probiotic powder in a high-speed blender and blend until smooth.
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You may need to use the tamper.
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Transfer the mixture to a medium bowl and cover with plastic wrap.
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Set the bowl in a warm place (such as in a dehydrator set to 110F, on a sunny windowsill, or on top of the refrigerator) and let the icing culture for 5 to 6 hours.
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When the icing has finished culturing, transfer it to a food processor or high-speed blender.
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Add the coconut nectar and salt and whip until smooth.
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Alternatively, you can refrigerate the icing after it has cultured and sweeten it the next day.
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Taste for sweetness and stir in the stevia if desired.
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Transfer to a bowl or container and refrigerate for at least 2 hours, or until ready to use.
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Store in a glass jar or airtight container in the refrigerator for up to 5 days.
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Cake Substitutions:
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Apple: pear
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Water: coconut water or nondairy milk of choice
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Cake Variations:
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Nut-Free Carrot Cake: Top the cake with your favorite vanilla non-dairy yogurt or a thin layer of coconut butter in place of the Tangy Cream Cheese Icing.
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Nutty Carrot Cake: Mix 1/2 cup chopped dry walnuts into the batter.
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Polka-Dot Carrot Cake: Mix 1/2 cup soaked raisins into the batter.
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Frosting Substitutions:
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Cashews: macadamia nuts
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Coconut nectar: agave nectar or any other liquid sweetener
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Frosting Variations:
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Lower-Fat Cream Cheese Icing: Replace 1/4 cup of the cashews with plain or vanilla nondairy yogurt and reduce the milk to 1/2 cup.
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Lower-Sugar Cream Cheese Icing: Replace the coconut nectar with 3 tablespoons date syrup.
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Quick Cream Cheese Icing: Omit the probiotic powder, reduce the nondairy milk to 1/2 cup, and skip the culturing step; instead, simply blend all ingredients together until smooth and refrigerate until ready to use.
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Sweet Cream Cheese Icing: Culture the icing for only 3 to 4 hours, then double the amount of coconut nectar or add additional stevia to taste.
