Raw Carrot Cake

When I made these I had no idea what I was in for. I had never baked anything that didn't actualy needed to be baked and still considered it a "cake". These are the exception that I will allow into my kitchen any day of the week! These are absolutely faboulous and healthy! Prefect for any no bake diet, which if I had the will power I may consider... or not.

Simple and easy, what's not to like?


Ingredients

Raw Carrot Cake Ingredients:

3 cups shredded carrots

1 cup pitted dates

1 cup raw walnuts

2/3 cup sweetened shredded coconut

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

pinch of salt

 

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

Method

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.