Delicious raw vegan carro cake.
- 2 large peeled carrots
- 1 1/2C oat flour
- 1C dates
- 1C dried pineapple (or more dates)
- 1/2C dried coconut
- 1/2 teaspoon cinnamon
To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it all sticks together.
Cashew cream cheese frosting:
- 2 cups cashews, preferably soaked for a couple hours
- 1-2T lemon juice
- 2T liquid coconut oil
- 1/3C maple syrup
- water, as needed
Blend all ingredients in your high speed blender until smooth, adding as little water as possible. Put in a bowl and set aside.
Stick half the batter in a cake pan and one layer of frosting and put it in the freezer for a few hours until hard and then add another layer of cake and frosting. Enjoy!