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Ingredients
  • subheading: For the carrot cake base:
  • ½ cup packed pitted whole dates, Medjool or soaked overnight
  • ⅓ cup raisins
  • 1 cup raw walnuts (plus more for garnish, optional)
  • ⅓ cup unsweetened, dried shredded coconut
  • ⅓ cup grated carrots
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • subheading: For the vegan cream cheese frosting:
  • ¾ cups raw cashews, soaked at least 4 hours
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon coconut milk (or water)
  • 2 tablespoons liquid sweetener (I used honey)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon sea salt
Steps
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