Raw Carrot Cake With Cream Cheese Frosting

Raw Carrot Cake With Cream Cheese Frosting

This Carrot cake satisfies your sweet tooth in the healthiest way possible, and it's also fun to decorate. I could eat an entire bowl of the frosting!
Green Juice Reading Raw Carrot Cake With Cream Cheese Frosting 1 minute Next Brain Power Smoothie

Absolutely Delicious!!

Helpful Hint: The Raw Carrot Cake recipe will usually make about 4 mini-cakes. You will have extra frosting left over, but it's easy to just whip up another batch of cake filling in your food processor. The reason the amount of cake filling isn't greater, is that over-filling your food processor will make it really tough to properly blend everything.

Ingredients

Carrot Cake
3 c. shredded carrot
1 c. pitted dates
1 c. soaked walnuts
2/3 c. unsweetened shredded coconut
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground nutmeg
Pinch of sea salt

Frosting
2 1/2 c. soaked cashews
1 1/2 c. almond milk
3/4 c. honey or coconut nectar
1/4 c. lemon juice
1 T. vanilla
1 c. coconut oil (Nutiva is best)
3 T. lecithin

Directions

Carrot Cake
1. Blend everything in food processor until well combined and fairly smooth.
2. Pack into a ring mold and refrigerate for several hours.
3. Unmold and frost.

Icing Directions
1. Place ingredients into a high-speed blender, and blend until completely smooth

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