3 cups shredded carrots
1 cup pitted dates, chopped*
1 cup walnuts
1/2 cup unsweetened shredded coconut
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground ginger or cloves
In a food processor add all the carrot cake ingredients and process until mixture comes together. Press into a 8” springform pan and refrigerate.
2 cups raw cashews, soaked half hour or longer
2 tbsp. coconut oil
1/4 cup rice milk
2 tbsp. raw agave syrup or sweetener of your choice
2 tsp. vanilla extract
2 tbsp. lemon juice
Strain the cashews. In a food processor add all the frosting ingredients and process until mixture is smooth and creamy. Spread over top carrot cake and serve.