Raw carrot cake with vegan cream cheese

CAKE

• 2 cups shredded carrots

• 2 cups walnuts

• 2 cups dates    Pl.     p.      

• Teaspoon cinnamon 

• ½ teaspoon ginger

• ¼ teaspoon nutmeg

1.  Shred carrots in food processor and set aside.

2. Pulse walnuts in food processor until crumbled, add dates and remaining ingredients,  and slowly add carrots until evenly blended. 

3. In a square dish line with parchment paper and then press carrot cake into it evenly. Set aside.

TOPPING

• 2 cups (soaked) cashews

• 2 Tablespoons maple syrup

• 1 teaspoon vanilla 

• ½ cup coconut milk

1. Pure in blender until smooth

2. Pour over carrot cake evenly 

3. Put carrot cake in the freezer,  before serving remove from freezer and slice.

4. Enjoy!