Raw Vegan Carrot Cake with Cashew Frosting

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: For the Carrot Cake:

½ cup raw almonds, pecans or walnuts

½ cup coconut flour ( 70 g)

1 ¼ cup finely grated carrots

1 ¼ cup packed, pitted medjool dates ( 280 g, see notes)

¼ cup unsweetened fine shredded coconut

¼ cup raisins

1 tsp cinnamon

1 tsp ground ginger

¼ tsp nutmeg

1 tsp pure vanilla extract

½ tsp sea salt

2 tbsp water, if needed to adjust consistency

subheading: For the Cashew Frosting:

1.5 cups cashews, soaked for 4 to 8 hours, drained and rinsed

1 tbsp fresh lemon juice

3 tbsp maple syrup

3 tbsp coconut oil

Note: Ingredients may have been altered from the original.

Directions at runningonrealfood.com

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