Raw Vegan Carrot Cake

Serves: 1 cake

Crust:
• 2 cups walnuts
• 6 large Medjool dates pitted
• 2 Tablespoons Garden of Life Coconut Oil
• ½ teaspoon cinnamon
• ¼ teaspoon sea salt

Filling:
• 2 cups cashews soaked for 30 minutes in water then rinsed and drained
• ½ cup fresh carrot juice
• ½ cup unsweetened almond milk
• ½ cup Garden of Life Coconut Oil melted
• 1/3 cup maple syrup
• ½ teaspoon vanilla extract

Topping:
• ¼ cup shredded coconut flakes
• ¼ cup chopped pecans or walnuts

Directions:
1. To make crust, place walnuts, salt and cinnamon in food processor and process until
finely chopped.
2. Add coconut oil and dates and process again until well mixed and sticky then press
into a 7-to-8 inch spring form pan.
3. To make filling, place all ingredients (starting with wet ingredients) into a high speed
blender and blend until very smooth.
4. Pour filling over the crust.
5. Sprinkle coconut flakes all over the top of the cake and sprinkle the nuts around the
perimeter of the cake.
6. Freeze cake for at least 3 hours to let it set before serving.
7. Lasts 1-to-2 months in freezer.

https://www.gardenoflife.com/content/garden-recipes/raw-vegan-carrot-cake/