Gluten free carrot cake

1 ½ cups of millet or quinoa, ¼ cup of dry unsulphured apricots or pitted dates cut into pieces, 2-3 carrots coarsely grated, ½ cup of lightly roasted and chopped pecans, 2 tbsp of orange rind, Celtic sea salt, ½ tsp ground cinnamon, ½ tsp mixed spices, 1 tbsp ginger juice. Topping: amasake, desiccated coconut, kuzu. Cover dried fruit with 2.5 cups of water, a pinch of sea salt, spices, grated carrots and orange rind and simmer covered for 10-15 minutes. Add couscous or other grain to the dried fruit. Switch off the flame. Leave to rest covered for 15 minutes. Mix in chopped pecans. Place mixture into a mould and let it cool completely. Dilute amasake with 2 parts of water. Add coconut. Dilute some kuzu with cold water and add to the amasake, stir well for a few minutes until obtaining a thick consistency. Unfold the cake into a serving tray. Pour the amasake topping, cool off and serve.