Raw Carrot Cake

This is a quick and easy raw carrot cake made with a few simple ingredients. With warming spices like cinnamon, ginger and nutmeg, it's great for the holidays.

2 cups shredded carrot

1 cup pecans

1 cup pitted Medjool dates

2 tbsp raisins

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

Cashew Icing (optional)

1 cup cashews

1/2 lemon juiced

2 tbsp maple syrup

1 tsp vanilla

1/4 cup water

Start by shredding carrots and place in a bowl. Next, pit dates and place into food processor. Add pecans to food processor. Blend dates and pecans together until they form a small crumble. Then, add carrots, raisins and spices to food processor. Blend until carrots are completely mixed in. Once done, spread into any small dish of choice lined with parchment paper. Place in freezer while starting cashew icing. In a high speed blender, add cashews, lemon juice, water, vanilla and maple syrup. Blend until smooth and creamy. Spread desired anount on top of cake and place back in freezer. You can also make this cake without frosting. Store in refrigerator or freezer until ready to serve.