Prepare the Carrots: Grate the fresh carrots. If a lot of juice comes out, squeeze it out to avoid a soggy crust.

Prepare the Dates: If the dates are hard and dry, soak them in warm water for a few minutes to soften them. This will make them easier to blend.

Combine the Crust Ingredients: In a large bowl, mix together the grated carrots, coconut flakes, dates, walnuts, and cinnamon. Add optional spices like ginger, nutmeg, and ground cloves if desired.

Knead the mixture with a mixer for a smoother texture, or leave it coarser if you prefer to feel the ingredients when tasting.

Form the Crust: Divide the mixture into three parts to form the layers of the cake.

Press one part of the mixture firmly into the bottom of a springform pan or a similar mold to form the first layer.

Prepare the Cream: In a separate bowl, mix the thick yogurt with coconut flour for thickening.

Add a sweetener to taste. You can use dates or stevia to reduce calories.

Assemble the Cake: Spread a layer of the yogurt cream over the first carrot layer.

Add the second layer of the carrot mixture and press it down firmly.

Repeat with another layer of yogurt cream and the final carrot mixture layer.

Top with the remaining yogurt cream.

Adjust Consistency (Optional): If you want drier cake layers, you can add a few tablespoons of coconut flour or more coconut flakes to the batter.

Chill the Cake: Store the cake in the fridge to set. Do not freeze it, as this can affect the texture.