Raw Carrot Cake with lemon cashew creme
(from the fetel vegan, our friend amber's beautiful website)
1 cup walnuts
1 cup dates
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 cups grated+strained carrots
1/2 cup raisins
Process dates and walnuts until uniformly crumbly.
Add in spices and process again, just enough so that spices are incorporated- you don't want to turn your date/ nut mixture to mush, just to uniformly small pieces.
Pour mixture into a large mixing bowl and set aside.
Grate carrots. Once grated, use cheesecloth to squeeze all of the excess juice from the carrots.
Feel free to drink the remaining carrot juice or toss it, but you won't need it for the recipe.
Add the grated carrots to the mixing bowl and date nut mixture, using a large wooden spoon to mix everything together. Throw in raisins and stir again.
Once combined, put mixture into a 9-inch springform pan and refrigerate for 2-3 hours.
Lemon Cashew Creme
1 cup soaked cashews
1 teaspoon vanilla
1/2 cup water
1 tablespoon lemon juice
Throw it all in a food processor and process until smooth and creamy, about 2 minutes. After cake has been set in the refrigerator for 2-3 hours, frost and enjoy!