RAW CAKE
1 cup shredded carrot
1 cup walnuts
1 cup dates
¾ cups shredded coconut
⅓ cup plant milk
1 ½ tsp cinnamon
¼ tsp nutmeg (plus ¼ for sprinkling on top)
½ tsp ginger
¼ cup almond flour
Vanilla Frosting
1 cup soaked cashews
½ cup plant milk
4 soft Medjool dates
1 tbsp lemon juice
1 tsp vanilla
Pinch salt
Process raw carrot cake ingredients. Slowly add milk just until blended.
Press into 6 cupcake cups. Make a dip in the center of your carrot cups.
Combine frosting ingredients in a high-speed blender and blend until smooth.
Add vanilla icing to the dipped center. Garnish with walnuts and some freshly ground nutmeg. Freeze for 2-3 hours. Allow to thaw for 10 minutes before eating.
Enjoy!
