My sister Jac LOVES carrot cake. She's coming over this weekend to celebrate her birthday so I've been recipe testing this for her. Why raw? ...I'm not the bestttttt baker. It's very weird. Cooking comes SO easily to me. I can work with any ingredients that are left over in the refrigerator and find a way to whip up something amazing...this always is ceases to amaze Bryan. Most of the time when I'm cooking, I don't follow a recipe and just taste as I go. Baking on the other hand does not come so naturally to me. Somehow I manage to screw things up even when I DO follow a recipe.

That's where "raw" desserts come in. Because I can taste them as I go, they are much easier to perfect. For this recipe, you basically just food process the ingredients (yes, I'm still obsessing over my Kitchenaid Food Processor). If you don't have a food processor, you can probably use a Vitamix or high speed blender.

Note - I used Root & Bones Chaga in my recipe so I can get the added benefits of adaptogens. This is optional if you don't have it.

I definitely plan on making this in addition to my Butternut Squash Mac n "Cheese" for Thanksgiving. Enjoy!

THE RECIPE

INGREDIENTS

THE CAKE:

1 cup dates (pitted)
1/2 cup unsweetened coconut flakes
1 cup chopped walnuts
1 cup carrots (shredded)
1/4 cup coconut flour
1/4 cup coconut oil (melted)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon chaga (I use Root & Bones)
1/4 teaspoon nutmeg

THE ICING:

1/2 cup cashews (soak in water for one hour prior to cooking)
1/8 cup unsweetened coconut milk
2 tablespoons coconut oil (melted)
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
crushed walnut pieces to top with

INSTRUCTIONS

Soak cashews in water for one hour prior to cooking
Process dates until they turn into a paste (pulse and then increase speed setting)
Add the rest of the base ingredients to the food processor and mix
Line a baking pan with parchment paper. Put one piece vertically and another horizontally so you can pick the cake up easily after it's done. Add the base, using your hands to push it evenly into all areas. Place pan in the freezer.
Add all icing ingredients to the (cleaned) food processor and blend until creamy.
Pour and spread icing evenly on top of the base. Top with crushed walnuts ad put back in the freezer for 3 hours.
Cut into bite size pieces and store in the freezer. We kept these in the freezer for 2-3 weeks and ate them as dessert, snacks, or broke them into small pieces to top coconut yogurt with.