Raw Carrot Cake

I was doing a juice fast and had plenty of carrot pulp which I didn't want to just throw away so I decided to make a carrot cake. If you don't have a juicer and don't want to be using carrot pulp, you can just replace shredded carrots.

INGREDIENTS BASE:

• 2 large carrots, peeled or cup of carrot pulp

• 1 1/2 cups oat flour (I blended gluten free oats into a powder)

• 1 cup dates

• 1 cup fresh pineapple

• 1/2 cup dried coconut

• 1/2 teaspoon cinnamon

• 1/2 teaspoon cardamon  

CASHEW FROSTING:

• 2 cups cashews, soaked for a couple hours

• lemon juice of one lemon

• 2 tablespoons liquid coconut oil

• 1/3 cup sweetener of your choice (honey, coconut nectar, maple syrup)

• Water, as needed 

• 1/4 cup coconut cream

• 1 teaspoon vanilla

To make the frosting: blend all ingredients in the blender until smooth, adding as little water as possible. Put in a bowl and set aside. 

To make the cake: If using whole carrots, shred the carrots otherwise use carrot pulp. Then put all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together. 

Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix and rest of the frosting. Let it set in the fridge overnight and Enjoy!