Raw Party Carrot Cake

Party Carrot Cake

by Joyce Henry

                                                                             

For the cake

1 generous cup walnuts                                                

1 generous cup dried unsweetened coconut (organic)                                            

1 full cup dates, pitted and ground                                            

3/4 cup raisins, ground                                                 

1/4 cup flaxseed, ground fine in coffee grinder                                                                                                   

5 cups finely ground carrots (grind in food processor until finely ground & juicy)                                                

1 teaspoon coriander

1/2 teaspoon cardamom

For the frosting

2 cups raw cashews, soaked over night

2 lemons, juiced

2/3 cup raw honey

Grind the walnuts in a food processor

place in a large bowl and leave some in the food processor..

Grind dates and raisins in the food processor with the small amount of nuts.

Grind until dates and raisins start to form a ball.

Add to bowl with the flaxseed, ground carrots, coconut, coriander, and cardamom.

Mix by hand, kneading for smoothness. Press the mixture into a spring-form pan.

Refrigerate over night to set.

To make the frosting, process the cashews, lemon juice, and honey, in a food processor until very smooth. Adjust taste to get a tangy/sweet taste. Can refrigerate mixture for about an hour to set frosting.  Spread on top of the cake.  Decorate with carrots, chia or poppy seeds, parsley, etc…

Chill in the refrigerator before serving. Delicious!!

Can be frozen