RAW VEGAN CARROT CAKE WITH A CREAMY CASHEW LEMON FROSTING

Cashew lemon frosting:

1 1/2 cups cashews

Juice from 1 lemon  

2 tablespoons liquid coconut oil

2 tablespoons raw honey/date syrup or 1 teaspoon of xylitol  

Water, as needed 

Carrot cake:

3 large carrots, peeled and chopped into small chunks 

1 1/2 cups oats 

2 cups dates

1/2 cup dried coconut 

1 teaspoon cinnamon 

1/2 teaspoon nutmeg 

To make the frosting: blend all ingredients in your blender until smooth, adding water as needed. Put in the fridge. 

To make the cake: process the oats into flour in your food processor then throw the rest of the ingredients in the food processor and process until it all begins to stick together. 

To assemble the cake, press half the cake mixture into a small spring form pan (about 4 inches). Gently take this out and put on a plate, then put in the freezer until it's solid. Do the same to the remaining half of the cake mixture. Spread about 1/3 of the frosting onto the top of one of the cake layers. Put it in the freezer until the layer of frosting is hard. Place on the other cake layer and frost the entire thing, I let it set in the fridge overnight.