Raw Vegan GF SF Carrot Cake

In my household we eat as Inflammatory free as possible. Dairy, Gluten, Grain, and Sugar Free are what are meals consist of, so it is a rare and special occasion when we have dessert. I am trying out recipes for the upcoming birthday of Everett who will be 1 in two months. This recipe was pretty simple and I like that about it.  I also like the fact that when you cut into the cake you can see what it is made of! This is definitely a recipe that we will be repeating, next time with the addition of turmeric and ginger! Enjoy <3 

  FOR THE CAKE   1. 2 carrots grated   2. 1 cup unsweetened shredded coconut   3. 1 cup walnuts crushed 4. 1 cup soaked and pitted dates  5. 1/4 cup coconut oil 6. 2 tsp. cinnamon INSTRUCTIONS In a large mixing bowl add the carrots, coconut, walnuts, cinnamon, mix well. Blend the drained dates and coconut oil until smooth. Add this to the mixing bowl. Mix really well until combined (it's easiest to use your hands). Put the mixture in a loaf pan (I like to use glass) Place into the fridge for around 10-15 minutes.  FOR THE FROSTING 1. 1/2 cup raw and soaked cashews  2. 1/2 cup unsweetened shredded coconut 3. 1/4 cup coconut oil 4. 1 lemon juiced 5. ½ cup soaked dates (save the water) INSTRUCTIONS 1. Blend cashews, coconut, coconut oil, lemon juice and dates. It will take around 5 minutes. Add in the soaked date water a little at a time until desired consistency 2. Take the cake out of the refrigerator and smooth on the frosting. Sprinkle with cinnamon or other garnish on top

FOR THE CAKE
1. 2 carrots grated
2. 1 cup unsweetened shredded coconut
3. 1 cup walnuts crushed
4. 1 cup soaked and pitted dates
5. 1/4 cup coconut oil
6. 2 tsp. cinnamon
INSTRUCTIONS
In a large mixing bowl add the carrots, coconut, walnuts, cinnamon, mix well. Blend the drained dates and coconut oil until smooth. Add this to the mixing bowl. Mix really well until combined (it's easiest to use your hands). Put the mixture in a loaf pan (I like to use glass) Place into the fridge for around 10-15 minutes.

FOR THE FROSTING
1. 1/2 cup raw and soaked cashews
2. 1/2 cup unsweetened shredded coconut
3. 1/4 cup coconut oil
4. 1 lemon juiced
5. ½ cup soaked dates (save the water)
INSTRUCTIONS
1. Blend cashews, coconut, coconut oil, lemon juice and dates. It will take around 5 minutes. Add in the soaked date water a little at a time until desired consistency
2. Take the cake out of the refrigerator and smooth on the frosting. Sprinkle with cinnamon or other garnish on top