Raw carrot cake with cashew cream frosting

Serves 6 GF, DF, V

Ingredients:

Frosting:

2 cups cashews (or macadamias)

2 Tbsp lemon juice

2 Tbsp coconut oil

1/3 cup maple syrup

Cake:

2 carrots

1 ½ cups almond meal

1 cup dates, chopped into small pieces (checking for and removing any pits)

½ cup coconut

½ tsp cinnamon

Method:

Frosting: Soak cashews in water overnight, or for about 1 hour in boiling water. Blend all ingredients in a high speed blender until smooth, adding some water, 1 tablespoon at a time, as needed to help it blend smoothly.

Cake: Chop carrots into small pieces and throw into food processor along with other cake ingredients and pulse until it’s all in really small pieces and sticks together.

Press cake ingredients into a cake pan, Top with frosting and place in fridge to set. Can be stored in the freezer.

(from: www.mindbodygreen.com)