Ingredients

For the Cake:
• 3 Cups Shredded Carrots
• 1 Cup Pitted Medjool Dates
• 1 Cup Walnuts
• ½ Cup Unsweetened Coconut Flakes
• 1 Teaspoon Cinnamon
• ¼ Teaspoon Ground Ginger
• ¼ Teaspoon Nutmeg
• ¼ Teaspoon Ground Cloves
• Pinch of Salt
For the Glaze:
• 1 Scoop No Whey Protein Powder
• 1 Can (14oz) Coconut Milk, Chilled
• 1 Teaspoon Honey
• ½ Teaspoon Cinnamon
• ½ Teaspoon Vanilla Extract
• Pinch of Ground Cloves

Directions

1. Place the ingredients for the cake into a blender or food processor. Pulse until everything is evenly combined. Press the mixture into a mini cheesecake pan or any spring form baking pan.
2. Blend together the chilled coconut cream (spooned from the top of the can), honey, protein powder, cinnamon, vanilla, and ground cloves until completely combined.
3. Spread on top of the cakes. Top with additional walnuts if desired.