Raw Vegan Carrot Cake

• Vegetarian

• Produce

  • 2 1/2 cups Carrots
  • 1 cup Dates, pitted
  • 1 inch Ginger, fresh

• Condiments

  • 2 tsp Lemon juice
  • 3 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Allspice
  • 1 tsp Cinnamon
  • 5 tbsp Coconut flour
  • 1 Maple cashew frosting
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1 cup Cashews
  • 1 cup Coconut, unsweetened
  • 1/2 cup Trail mix or mixed nuts that have been

• Bread & Baked Goods

  • 1 Carrot cake

Found on theblenderist.com

Description

Ingredients

• Carrot Cake
• 2.5 cups shredded carrots
• 1 cup unsweetened shredded Coconut
• 1 cup pitted dates
• 1 tsp cinnamon
• 1 inch fresh ginger, grated
• ¼ tsp allspice (optional)
• 5 tbsp coconut flour
• ½ cup trail mix or mixed nuts that have been soaked in hot water for 10 minutes and drained
• Maple Cashew Frosting
• 1 cup cashews (soaked overnight)
• ⅓ cup coconut oil
• 3 tbsp maple syrup
• ½ tsp vanilla
• 2 tsp lemon juice

Directions

• Squeeze as much liquid out of the carrots as you can.
• Combine the carrots, coconuts, dates, spices and coconut flour in a food processor and pulse until they come together. Try pressing some between your fingers to make sure its sticking.
• Stir in the trail mix.
• Prepare the pan of your choice by lining it with parchment paper.
• Press the mixture into the pan firmly and then place your cake into the freezer while you make the frosting.
• Put all the frosting ingredients into a high-powered blender or food processor. Mix until completely smooth. If it gets warm while you are blending it, let it cool a bit before frosting your cake.
• Using an offset spatula or large spoon, spread the frosting over the top of the cake of cupcakes. If you are making a layer cake, be careful not to overfill or you might get some spillage out the sides.
• Top with coconut or nuts and dried fruit.
• Chill until ready to serve, best eaten 24 hours after making.