CARROT CAKE

Sweet raw carrot cake covered with cashew cream glaze and finished with walnuts and cinnamon. The cake is made from grated and peeled carrots, crushed walnuts, pitted dates, coconut shreds, ground cinnamon, ground nutmeg and a pinch of sea or table salt.

2 1/2 cups grated and peeled carrots (about 3-4 medium size carrots)
1 cup raw walnuts or pecans
1 cup pitted dates
1/2 cup shredded coconut
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of sea or table salt
For the cashew cream glaze
1 cup raw cashew nuts (soaked in water for one night)
1/4 cup water
3 tablespoons raw agave nectar
1 teaspoon vanilla extract
juice from 1/2 lemon
pinch of sea or table salt
1/3 cup melted extra virgin coconut oil
crushed walnuts or pecans and cinnamon for garnishing (optional)

View the full recipe at HEALTHY RECIPES →