Make frosting first! Frosting is optional. Soak the cashews overnight or in hot water for 30 minutes. Then rinse and drain. Add soaked and drained cashews, coconut cream, lemon juice, maple syrup and vanilla into blender or food processor, blend till creamy. You can stop and scape the sides. Cover and put in the fridge.

Peel carrots and cut into ½ inch sizes. Put carrots, pitted dates and raw walnuts in food processer or strong blender (you know if your blender can handle this!). You may have to stop and push the food back to the middle.

Everything else put into bowl and stir, then add carrot, dates and walnut blend to bowl. Stir (or use clean hands). If you have a big food processor you could just add everything else to the carrot/ date/ walnut blend and mix in it.

Use 9x9 square or 8-9 inch springboard or round pan. You can use parchment paper to allow you to take it out easy. Put the cake mixture into the pan and press it in firmly. You can put in the fridge and enjoy eating it without icing. If adding icing go to point 5. OR make Carrot Power Balls forming the cake mixture into 1 inch balls and roll in additional shredded coconut (½- ¾ cup of shredded coconut). Transfer to a baking sheet and refrigerate for a few hours or overnight. Keep chilled, or freeze in an airtight container for a few months in fridge or freezer. Enjoy as a snack or dessert.

Put frosting on, then put in freezer for 2 hours or fridge overnight.

If you want to add more to the top, you can sprinkle with walnuts and shave some lemon or orange peel.

FOR THE EASTER BUNNY CAKE - above the recipe change 12 to 15 slices to increase ingredients for two large anchor containers. Image below shows how to cut the one circle to make ears and bow tie for the Easter Bunny. A family tradition!