Preheat the oven at 180° C (356°F ).

Blend the soaked cashews with a splash of plant based milk until smooth (as much as it’s needed in order to achieve a very smooth yet firm creamy texture).

Add the icing sugar to the cashew cream and some vanilla extract.

Scoop out the solid bit from the coconut tin, making sure to leave out all the water.

Combine the coconut cream to the mixture, then whisk until smooth and fluffy. Place in the fridge.

Finely grate the carrots, add the juice of 1 lemon then mix thoroughly and set aside.

Roughly chop the dates and set them aside as well.

Combine the butter (melted or softened) and all the remaining ingredients into a food processor, then blend together.

With a spatula add the carrots and their juices, along with the chopped dates to the cake mixture, then fill 2 18cm (7 inch) round trays with half of the dough each.

Bake for 30 minutes or until after piercing it with a skewer it comes out clean and dry). Allow to cool completely.

Place the first sponge (bottom down) on a plate.

Scoop over 1/3 of the frosting then sprinkle the chocolate chips.

Cover with the second sponge (bottom up).

Spread a generous layer of frosting on top and make sure to cover all sides.

Allow to cool in the fridge for at least a couple of hours before serving.