RAW CARROT CAKE WITH CASHEW CREAM CHEESE FROSTING
Most recipes ask for carrot pulp (after putting carrots through a juicer) but I just shredded a couple carrots and used them whole. This way
you can keep the flavorful juices in the cake.
2 cups cashews, preferably soaked for a couple hours
1-2 tablespoons lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed
2 large carrots, peeled
1½ cups oat flour or buckwheat flour
1 cup dates
1 cup dried pineapple (or more dates)
½ cup dried coconut
½ teaspoon cinnamon
blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it - mmm. Put in a bowl and set aside.
cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together.
Press half the cake mix into the bottom of an adjustable springform pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!