Carrot Cake

By far, my most favorite cake, especially with some cream cheese frosting.  Owen made me a regular carrot cake for my birthday, which was of course rich and delicious, but this raw food alternative is just as great and is actually less prep time believe it or not.  This recipe is fantastic because it doesn't require a ton of ingredients, is super easy to make, and doesn't require any special equipment (still longing for a dehydrator).  Well, except if you don't have a juicer, but if you don't sometimes you can find a good one at a thrift store for $8, and it will be totally worth it.  The texture of this cake is awesome, it's fluffy and moist and the flavors are great.  It also makes 2 large loaves (or 1 big layer cake) so you can slice it up and bring it to a party.  =)

Carrot Cake

2 cups oat flour (made by processing rolled oats in blender, or just buy the flour)

2 cups carrot pulp from juiced carrots

1/4 tsp sea salt

2 cups dates, finely chopped or ground

1 cup nuts (I used walnuts, just seems natural for carrot cake) finely chopped or ground

2 tsp vanilla

3 TBS honey

(for frosting)

1 cup cashews (soaked 1 hr)

1/4 cup lemon juice

1/4 cup coconut oil

2 TBS honey (or more, depending on how sweet you want it)

1/4 tsp sea salt

1/4 tsp vanilla

If your frosting is too runny at first, put it in the fridge for a bit to let it harden.

Mix all ingredients together well.  Knead and form into 2 rolls for slicing or layers for a layer cake.  Enjoy!

=)