(makes 1 - 8' cake)
CARROT CAKE INGREDIENTS:
3 C carrots, peeled and chopped
1.5 C fresh dates (I used medjool)
1/2 C pecans
fresh slice of ginger
dash of turmeric
VANILLA ORANGE CASHEW FROSTING INGREDIENTS:
2 C cashews, soaked
1 C fresh dates (medjool)
a small stem of vanilla or vanilla paste
fresh squeezed juice from 4 oranges
zest of 1 orange
dash of nutmeg
water, as needed
CARROT CAKE PROCEDURE:
Put everything in the food processor and process until the desired texture is reached. This took about 5-10 minutes for me because I wanted the texture to be cake like and have minimal carrot chunks. Then, form into shape of a cake.
Just put that in the fridge until your frosting is ready.
VANILLA ORANGE CASHEW FROSTING PROCEDURE:
Blend everything is a blender until silky smooth. This make take several blends and you may need to add water to achieve that perfect texture.
Then, start decorating your cake. Top with pecans!
Refrigerate until ready to eat.