Raw Carrot Cake

Carrot cake

1 1/2 carrot juicer pulp

1 cup coconut flour (freshly ground)

1/2 cup soaked cashew flour

2 tablespoon ground flax seeds

1/2 cup carrot juice

1/4 cup fresh squeezed orange juice

1/4 cup and 1 tablespoon raw honey

3 tsp. lemon juice

1 tsp. lemon zest

1/4 cup chopped soaked walnuts

1/4 cup raisins

pinch of sea salt

Mix together ingredients and press into 6-8″ cake pan. Flip pan upside down and place the cake onto a large plate. You can make this a single layer or a double layer cake (for double layer just double the ingredient amounts). Apply frosting and garnish with chopped nuts, dried berries, and/or flowers. Keep in refrigerator. Makes about 8 servings.

Butter cream cashew frosting

Process/blend:

1/2 cup soaked cashews

3 tablespoons coconut cream

25 drops vanilla stevia

3 teaspoons lemon juice

2 teaspoons maple syrup

1/4 teaspoon vanilla extract

pinch of sea salt

This recipe can also seen here with other great recipes http://dietdessertndogs.com/2013/05/16/wellness-weekend-may-16-20 and http://www.thetastyalternative.com/2013/06/allergy-free-wednesdays-week-73-june-26.html