Raw Carrot Cake

This is an absolutely amazing recipe, I would dare say "to die for", it is so delicious! Raw carrot cake with cashew cream cheese frosting & walnuts is a healthier dessert than standard vegan baked dessert, but every bit as satisfying. Do you remember when I told you to freeze your carrot pulp after juicing your carrots? This is why! Now go get it out of the freezer and let's get started!

You will need:

A Spring-Form pan

Food processor

Blender

Ingredients:

Cake:
2 cups carrot pulp (AFTER JUICING)*
1 1/2 cups oat flour or buckwheat flour
1 cup dates
1 cup dried pineapple (or more dates)
1/2 cup dried coconut 
1/2 teaspoon cinnamon 

Cashew Cream Frosting:
2 cups cashews, soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons melted coconut oil
1/3 cup maple syrup
Water, as needed 

OPTIONAL: Whole or chopped walnuts, slivered almonds, or pecan halves for garnish

To make the frosting:: 

Blend all ingredients in your high speed blender until smooth, adding as little water as possible to make it creamy and spreadable.

Method:

1. Put all cake ingredients  in your food processor and pulse until it's all in really small pieces and sticks together.
2. Make the frosting as directed below.
3. Press half the cake mix into the bottom of an adjustable spring-form pan that has been lightly greased.
4. Then spread on about 1/3 of the frosting. 
5. Put it in the freezer until the layer of frosting is hard. 
6. Then press on the rest of the cake mix. 
7. Let it set in the fridge overnight, then frost the whole thing, or frost it right away then freeze. 
8. Take it out of the pan and garnish with walnuts, if desired.

*If you don't have carrot pulp in the freezer, and don't want to juice some carrots today, just shred 2-3 organic carrots with your food processor.

original recipe can be found at: This Rawsome Vegan Life