Raw+Vegan+Carrot+Cake

= Raw Vegan Carrot Cake = = //Tami// = = = 5 pounds carrots 1/2c coconut butter 1-2 Tbsp coconut oil 1c pistachio nuts 1/2-1c dates (depending on how sweet you like it) 1/2 c raisins Reserved carrot juice grated peel of one lemon 1tsp cinnamon 1/2 tsp ginger 1/4 tsp allspice 1/4 tsp nutmeg 3 tablespoons psyllium powder (helps bind and set raw vegan "baked" goods)

Grate half the carrots in a food processor, and juice the other half. Using a food processor with an S blade, blend the shredded carrots until finely pureed (save about a handful of the shredded carrots for garnish). Set aside. Process dates until creamy, adding carrot juice if needed. Combine pureed carrots, carrot pulp and dates in large mixing bowl. Mix in coconut butter and coconut oil, pistachios, raisins, spices, lemon peel, and psyllium until mixture holds together, adding reserved carrot juice a small amount at a time, if necessary. Push "batter" into cake pan (springform highly recommended). Let chill for two hours or until set.

FROSTING

1/2 cup Coconut butter 1/4 cup Coconut oil 1 cup raw cashews (use more if you like a lot of frosting) 1-2 tsp vanilla juice of 1 lemon 3/4 cup agave 1/4 cup walnuts (optional)

Soak cashews overnight in water. Blend cashews, agave, lemon juice, and vanilla in blender until thick and creamy. Add coconut butter and oil, and keep blending until smooth. After frosting the cake, coat with chopped, or ground walnuts, and the reserved shredded carrots. Put back in the fridge until set (about 15 minutes or so).