Raw Vegan Carrot Cake



2 C cashews soaked for 12 hours
1/2 C cashew milk
2 tsp vanilla paste
Juice of one lemon
1 Tbs orange zest
1/8-1/4 C honey or agave 
1/8 tsp pink Himalayan salt
1/3 C raw coconut oil
1 Tbs cinnamon 
1/8 tsp ground ginger



8-10 dates
1/4-1/2 C water
1 C walnuts
1 C coconut flour
1-2 Tbs cinnamon
1/2 C shredded coconut
1 thumb of fresh ginger, grated
1 tsp pink Himalayan salt
1/4 C coconut oil 
2 cups grated carrots
1 Tbs orange zest
4-5 tbs orange juice
2 Tbs maple syrup 


1. For the frosting, start by blending all the ingredients listed in your high speed blender & set aside.

2. To make the cake part, blend in your food processor until well incorporated and crumbly.

3. Press into 2 lightly oiled 6" cake tins. Place in a dehydrator for 8-12 hours on 125 degrees. Serve with cinnamon cream cheese frosting!

If you don’t have a dehydrator you can skip this step and refrigerate for an hour.