Raw Carrot Cake

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• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• Cake

• 1  cup pitted dates
• 1⁄4 cup pineapple, dried unsweetened
• 2  cups unsweetened dried shredded coconut
• 1  cup walnuts
• 1⁄2 cup pecans
• 1  teaspoon fresh ginger, grated
• 1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon allspice
• 1⁄8 teaspoon ground cloves
• 1  dash sea salt
• 1⁄4 cup  coconut water
• 1  cup carrot, shredded
• 1⁄4 cup raisins

• Coconut cream icing

• 1  cup coconut cream
• 1  tablespoon  Agave or 1  tablespoon maple syrup
• 3  tablespoons  coconut flour
• 1⁄2 cup coconut, flakes to garnish

Directions

1. In a food processor combine dates, coconut, walnuts, cinnamon, sea salt, and ginger. Pulse until combined, but still a hearty crumbly texture.
2. Add the shredded carrot and coconut water, and pulse 5 times.
3. Remove the blade from the food processor, and add the raisins.
4. Use a wooden spoon to stir the ingredients together. The batter will be sticky, but don't worry. It will firm up a bit in the fridge.
5. Draw a 5-inch circle diameter circle onto 2 sheets of parchment paper. For this I traced a Pyrex bowl.
6. Place the parchment paper onto your counter, pencil/pen side down.
7. Scoop half of the carrot cake batter into the center of the circle, and smooth down with a spatula to make a cake layer. It should be about 1 inch thick.
8. Do this with the other circle and remaining batter.
9. Place the two halves into the fridge to firm for at least 30 minutes.
10. To make the icing combine the coconut cream, agave, and flour in a standing mixer and whip until fluffy and creamy. Or use a hand mixer to do this.
11. Place in the fridge to firm for at least 20 minutes.
12. Ice one of the cake layers with half of the icing.
13. Top with the other cake layer, and top with the remaining icing.
14. Garnish with thick shreds of coconut and a sprinkle of cinnamon on top, then serve!
15. Form into 2-3 tablespoon sized balls. Roll in extra coconut shreds, and place in the refrigerator to firm, or serve immediately.