Raw carrot cake

Ingredients

• 230 g Carrots, grated
• 110 g Walnut
• 110 g Dates, pitted
• 110 g Cashew nuts, halves, soaked in water for 12 hours
• 45 g Coconut flakes, unsweetened
• 3/4 tsp Cinnamon, ground
• 1/4 tsp Ginger, ground
• 1/4 tsp Cumin, ground
• 1/8 tsp Nutmeg, ground
• 45 ml Water
• 3 tbsp Coconut oil
• 3/8 pcs Lemon juice, fresh
• 1 1/2 tbsp Maple syrup
• 3/4 pinch Sea salt

Method

1. Take the walnuts, dates, coconut, spices and salt in the food processor and blitz until smooth
2. Mix the grated carrot in the mix, and blend another 30 seconds.
3. Scoop carrot cake mixture into lined pie tin;
4. Press down and smooth into pan until the cake mixture has formed to the shape of the tin.
5. Take in the freezer for 1 hour.
6. For the frosting combine cashews, water, maple syrup and lemon juice in a food processor until very smooth (it could takes 5-6 minutes)
7. Add the melted coconut oil.
8. Spread over the carrot cake, and keep in the fridge at least for 30 minutes before serve it.