Raw Carrot Cake

Ingredients:

Cashew Frosting:
2 cups cashews (soak for a couple of hours)
1-2 tbsp lemon juice
2 tbsp liquid coconut oil
1/3 cup agave or maple syrup
water (as needed)

Cake:
2 large carrots (peeled)
1 cups oat flour (rolled oats blended into powder)
1/2 cup walnuts
1 cup dates
1 cup dried pineapple
1/2 cup dried coconut
1/2 tsp cinnamon
1 tsp vanilla
1/3 cup coconut oil

Directions: 

Cashew Frosting: 

Blend all ingredients in a high speed blender adding as little water as possible until smooth.

Cake: 

Chop carrots into small chunks then place all dry ingredients into a food processor until small pieces and sticks together. In a mixing bowl add vanilla and slowly add coconut oil if needed to the mixture. Next, press half  the cake mix into the bottom of an adjustable spring-form pan.  then spread about 1/3 frosting onto the cake. Place in the freezer until frosting is hard then press the rest of the cake mix.  Last, take the cake out of the pan and using the rest of the frosting frost the rest of the cake, 

and garnish with whatever you would like. 

Enjoy!