Raw Carrot Cake

Raw, Vegan and gluten free dessert!?!? Yes please! This carrot cake is made up of clean foods and tastes quite naughty! No guilt after devouring these little balls of deliciousness and you can keep them in the fridge and pop one out whenever you get the craving! NOM NOM NOM

Carrot Cake

2 cups shredded organic carrots

½ cup dates (about 6 pitted)

½ cup walnuts

⅓ cup dried apricots

½ cup unsweetened shredded coconut

¼ cup raisins

1 teaspoon cinnamon

½ teaspoon nutmet

¼ teaspoon ginger

1 teaspoon vanilla

Grate carrots in food processor.  Set aside.

In food processor with the glad attachment, blend the dates, walnuts, apricots and raisins until combined, but not a paste.  Add the shredded coconut, spices and carrots.  Pulse, then blend until the mixture comes together and holds it's shape.

Using a ⅛ cup ice cream scoop, measure out into balls and then flatten.  Frost each cake with a heaping tablespoon of cashew frosting.  Chill for 30-minutes and service.

Creamy Frosting

¾ cup cashews (soaked for 1 hour & drained)

¾ cup macadamia nuts

½ cup coconut milk

½ cup agave

1 tablespoon vanilla

¼ teaspoon salt

½ cup coconut oil, melted

In blender, mix all ingredients except coconut oil, until smooth.

Add coconut oil and continue to blend until creamy.  Chill for 30 minutes in refrigerator until spreadable.