Cake:

• 2 1/2 cup shredded carrots (about 3-4 large carrots)

• 1 cup raw walnuts

• 1 cup pitted dates

• 3/4 tsp cinnamon

• 1/2 tsp nutmeg

• pinch of salt

• 1/2 cup unsweetened shredded coconut1 cup walnuts

1. Line a 9” spring form pan, 8×8 square pan, or equivalent sized loaf pan with parchment paper so that the edges hang over the sides of the pan.

2. By hand or in a food processor, shred carrots finely. Place in large bowl and set aside.

3. In the food processor using S blade, blend walnuts and dates until mostly smooth, with a few smaller chunks.

4. Add coconut, spices, and salt and blend together.

5. Add carrots and blend until well combined, scraping down the sides often.

6. Scoop cake into prepared pan, smooth top, and chill.

Cream Frosting:

• 3/4 cup raw macadamias, soaked overnight

• ¼ cup pine nuts

• 1/4 cup water

• 3 tbsp raw agave or coconut nectar

• 1 tsp vanilla

• juice of 1/2 lemon

• pinch of salt

• 1/3 cup coconut oil, melted

• walnuts and extra cinnamon for finish

1. Drain and rinse soaked macadamias in clean water.

2. In a food processor or blender combine macadamias, pine nuts, water, agave or coconut nectar, vanilla, salt, and lemon juice.

3. Blend, scraping down the sides often, until creamy texture is achieved.

4. Add melted coconut oil and blend to combine.

5. Spoon onto chilled cake and smooth the top.

6. Freeze entire cake for 2 hours.

7. Pull from freezer and remove cake from pan by pulling up the sides of the parchment paper.

8. Decorate with walnuts and dust with cinnamon or shredded carrots soaked in a mix of ½ lime or lemon juice and ¼ cup water. Drain and squeeze liquid out carrots and use it on cake with some shredded coconut.

   Let thaw until semi-soft before serving or return to freezer, thawing 25 minutes before eating.

Recipe and picture by Luzy Perez AKA Luzy in the Raw with Almonds