First step is to grate 6 to 8 carrots and 50g of ginger. If you have a juicer, then make yourself a carrot juice and keep the pulp for this recipe! Put in a large bowl.
In your high speed blender or food processor, put the chestnuts and give it a little pulse until they are in small pieces. Add them to your large bowl.
In your high speed blender or food processor, put your soaked Medjool dates, cinnamon, salt and Coconut oil, with a little bit of water until you have a thick caramel. Add to your large bowl.
Add the rest of the ingredients in the bowl: Coconut flour and Thompson raisins. Mix well. Put in a cake pan. You can put in the dehydrator to give it a little crust or in the refrigerator.
For the icing:
In your high speed blender, add all the ingredients: Cashews, Coconut oil, Nutritional yeast, and Maple syrup. Blend until smooth.
Spread on your cake and put in the refrigerator for solidification.
For the cooked Vegan option:
Add 75g of flour with 2 Tbsp of soaked Chia seeds to the cake and put in the oven at 180°C for 35 to 40 minutes.