For the Raw Carrot Cake:

• 2.5 cups shredded carrots
• 1 cup coconut, shredded and unsweetened
• 1 cup medjool dates, pitted
• 1 tsp. cinnamon
• 1 inch ginger, grated
• 1/4 tsp. allspice
• 5 Tbsp. coconut flour
• 1/2 cup pecans and walnuts (mixed or just one or the other)

For the Frosting:

• 1 cup cashews, soaked for a few hours or overnight and then drained
• 1/4 cup coconut oil
• 1/2 cup coconut cream
• 3 Tbsp. pure maple syrup (stevia or honey can be substituted)
• 1/2 tsp. pure vanilla extract
• 2 tsp. lemon juice
• 1/4 tsp. sea salt

Cake Preparation:

1. Combine the carrots, coconut, dates, spices, coconut flour and nuts in a food processor and pulse until they come together. (You can press some together to see if it sticks enough or needs additional pulsing).
2. Line a baking sheet with parchment paper.
3. Press the mixture into the pan firmly, form into a desired shape or form into individual cakes, and place into the freezer while you make the frosting.

Frosting Preparation:

1. Put all of the frosting ingredients into a high powdered blender or food processor and process until completely smooth.
2. Add frosting to your cake(s) and enjoy!