Raw Vegan Carrot Cake with Cream Cheese Frosting Recipe

Drink your carrot juice and save the pulp! This delicious carrot cake is sugar-free, gluten-free and completely raw. No oven was harmed in the making of this flavorful moist cake-like texture topped with a creamy, tangy frosting.

Cake ingredients: 2 c. Carrot Pulp (from juicing) 16 Dates, pitted 1/4 c water 1 1/4 c walnuts 1 1/4 c pecans 1 tsp. Cinnamon 1/2 tsp ground ginger 1/8 tsp nutmeg (or 2 shakes) 1/4 tsp sea salt 1/4 c. dried coconut or coconut flour 1/4 raisins Instructions:

1. Juice some carrots and save the pulp; you will need 2 cups of pulp. 2. Roughly chop dates once you've removed the pits and place them in a food processor. Add water slowly until a thick paste with some chunks form. Put aside in a large bowl. (you don't have to rinse it out) 3. Add to the food processor the walnuts, pecans, cinnamon, ginger, nutmeg and salt until a medium- fine texture is achieved. 4. If your processor is large enough, add the dates, and carrots in to combine; if not, pour it all in a large bowl and combine well. 5. Lastly, fold in the dried coconut/ or coconut flour along with the raisins just until incorporated.

Cream Cheese frosting ingredients: 1 1/2 c raw cashew 1 can full fat coconut milk (refrigerate)use solid cream part only 3 tbsp lemon juice 4 tbsp maple syrup 1/8 tsp cinnamon 1 tsp vanilla Instructions: 1. Soak cashews in hot water for 30 min. then strain. 2. Combine all ingredients in a high speed blender until smooth.

Assembly: 1. Wrap the bottom and sides of your dish with parchment paper.-I used spring form mini cake pans. 2. Put your cake mix in and flatten the tops. 3. Pour your frosting on and spread evenly. 4. Place cakes on a pan in the freezer for 4 hours or overnight. 5. Take out of the freezer 30 min. prior to eating and store leftovers in the refrigerator.

Enjoy!

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