Carrot Cake - No Bake

Raw carrot cake has wonderful texture and flavors without eggs, oil, flour, salt or refined sugar. I find it convenient to make the cake a day ahead and store it in the refrigerator. The nuts and dates for the icing can soak overnight in a small bowl in the fridge. The next day blend the frosting ingredients and spread on top of the carrot cake.

raw carrot cake on an 8.5" plate

Carrot Cake
1-2 carrots (about 2 cups shredded)
2 1/3 cup walnuts
1/3 cup sliced almonds
1 2/3 cup dates
1/4 cup coconut, unsweetened, shredded
1 1/2 teaspoons fresh ginger, grated
1/4 teaspoon dried nutmeg
1 teaspoon cinnamon

Shred the carrots. Coarsely chop walnuts, almonds and dates in a food processor being careful not to over-process the nuts.  Transfer mixture into a large mixing bowl and stir in the coconut, ginger, carrots and spices.  With your hands, mold the cake into desired shape on a plate.

Frosting
1/3 cup cashews
1/3 cup dates

dash of vanilla

water

Soak the cashews and dates in a small bowl in the refrigerator with just enough water to cover the nuts for two hours or overnight. Drain and reserve the soaking liquid. Blend the cashews, dates and vanilla in a food processor or blender, adding enough of the reserved soaking liquid to achieve a spreadable consistency.

Makes eight servings. Enjoy cold or at room temperature. Refrigerate leftovers.

carrot cake with cashew-date frosting and coconut