Delicious Carrot Cake
This is really wonderful.
Recipe developed by my dear friend, Vanesa Clark.
Serves 4-6

CAKE
3/4 C of shredded/grated carrot
1/4 C fresh moist dates, pitted
1 T flax seed, ground
4 T coconut shreds
1 tsp vanilla
2 T blue agave nectar
2 T cashews, ground
1/4 -1/2 C raisins (not soaked)
1/4 T cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
1/2 cup chopped nuts (pecans or walnuts)
1/4 tsp salt

Blend dates until they are a paste then add everything else except for nuts, raisins and about a handful of carrot shavings. Add nuts, raisins and carrot to the blend and pulse until well blended. Mold into desired shape and place in dehydrator about 4 hours at 115 degrees or until firm enough to hold frosting.

Frosting
1 C cashews (soaked in water for 2-3 hours)
4 T agave nectar
2 T orange juice
2 T coconut butter or oil
1/2-1 tsp vanilla
pinch of salt

Place all ingredients in a blender and process until smooth and creamy. Please in refrigerator and allow to thicken if necessary. Frost cake as you desire.

From The Raw Table website at www.therawtable.com