Raw Carrot Cake

Cashew Lemon Frosting:

• 1 1/2 cups cashews
• Juice from 1 lemon
• 2 tablespoons coconut oil
• 2 tablespoons coconut nectar, agave, or honey
• 1 teaspoon vanilla
• Water

Carrot Cake:

• 3 large carrots, peeled and chopped into small chunks
• 1 1/2 cups oats
• 2 cups dates
• 1/2 cup dried coconut
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

To make frosting, blend all ingredients in a high speed blender until smooth, adding water as needed. Store in the fridge.

To make the cake, process the oats into flour in a food processor, then add the remaining ingredients to the food processor and process until it all begins to stick together.

Press half the cake mixture into a small spring form pan (4 inches). Gently remove and place on a plate, and freeze until solid. Repeat with remaining cake mixture. Spread 1/3 of the frosting on top of one of the cake layers. Put in freezer until frosting has hardened. Place the other cake layer on top and frost the entire thing.