Raw Carrot Cake With Cashew Vanilla Frosting

By ROBandSEAN

Ingredients

• Raw Carrot Cake Ingredients:
• 3 cups shredded carrots (about 1 lb.)
• 8 oz. (about 1 cup) pitted dates
• 1 cup raw walnuts
• 2/3 cup unsweetened shredded coconut
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• pinch of salt
• (optional) 1/2 cup raisins
• Raw Cashew Vanilla Frosting Ingredients:
• 2 cups raw cashews, soaked overnight
• 2/3 cup coconut oil, melted
• 1/3 cup water (use more or less to achieve desired consistency)
• 1/3 cup honey
• 2 tsp. vanilla extract
• 1 Tbsp. lemon juice
• pinch of salt

Preparation

Step 1

To Make The Raw Carrot Cake:
Pulse together all ingredients in a food processor until well-blended. Press mixture into a mini cheesecake pan or mini 4-inch springform pans or an 8-inch springform pan, or just a simple 8-inch baking pan. Top with Raw Cashew Vanilla Frosting just before serving (recipe below).

To Make The Raw Cashew Vanilla Frosting:
Pulse all ingredients together in a food processor until blended. Add extra water to thin to your desired consistency if needed