Raw vegan carrot cake 

2 cups shredded Carrots

2 cups soaked medjool dates

2 cups walnuts +extra for garnish

1 cup dessicated or shredded coconut

1/2 cup coconut flour 

1/2 cup coconut oil 

2 tsp cinnamon 

1 tsp ginger

1/2 tsp nutmeg

Blend dates first to a paste. Then add the rest of the ingredients. Blend until it all comes together.

Press into moulds or a lined cake tin and pop in to the freezer to firm while you make the icing 

ICING

1/2 cup soaked cashews

2 Tbs coconut cream

2 Tbs coconut oil

1 Tbs rice malt syrup

1 tsp almond extract

Blend until smooth. Pour on top and finish with extra walnuts

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