carrot cake, raw

By Jody

Ingredients

• 5 dates, pitted
• 1/4 c water
• 1/2 c walnuts
• 1/2 c coconut flour
• 1/2 tbsp ground cinnamon
• 1/2 tsp ground ginger
• 3/4 tsp salt
• 2 1/2 tbsp coconut oil, melted
• 3/4 c grated carrots
• zest of orange
• 1 1/2 tbsp orange juice
• 1 tbsp honey
• 1/4 c unsweetened shredded coconut
• 1/2 tsp vanilla

Preparation

Step 1

place dates and water in a bowl and soak 10 minutes. drain dates and reserved water.
pulse walnuts in food processor until the resemble coarse flour. add coconut flour, cinnamon, ginger and salt. give the mixture a few pulses until combined. transfer to a bowl.
in food processor, blend soaked dates with 1/2 tbsp date water until paste forms. scrape date paste into seperate bowl and add melted coconut oil, grated carrots, orange zest and juice, honey, shredded coconut and vanilla. add 2 tbsp date water, stir until combined.
add flour mixture to carrot mixture and stir to combine. add more date water as needed until batter is moist.
press batter into plastic wrap lined muffin tin. then pull sides of plastic wrap to lift cake out of mold.
can use cream cheese frosting or as is.