Name: Raw Carrot Cake with Cashew Vanilla Frosting
Prep time: 20 min
Total time: 20 min
Yield: 16-20 mini cakes, or 1 8-inch cake
Ingredients: 3 cups shredded carrots (about 1 lb.); 8 oz. (about 1 cup) pitted dates; 1 cup raw walnuts; 2/3 cup unsweetened shredded coconut; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground nutmeg; pinch of salt; (optional) 1/2 cup raisins; 2 cups raw cashews, soaked overnight; 2/3 cup coconut oil, melted; 1/3 cup water (use more or less to achieve desired consistency); 1/3 cup honey; 2 tsp. vanilla extract, store-bought or homemade; 1 Tbsp. lemon juice; pinch of salt