Carrot Cake

You will need;
Food processor and all organic and raw ingredients;

1 cup pitted dates ( mejdool work best! soaked 1 hour)
1 cup raisins (soaked 1 hour)
6 medium carrots
2 apples peeled and chopped
1/4 cup pecans
1/3 cup dried coconut
1 tsp Cinnamon
1/4 tsp cardamom
1/2 tsp nutmeg
1/2 tsp orange zest

In a food processor, process apples + carrots + coconut + pecans. Transfer to bowl. Then process dates + raisins + spices. Add to carrot/apple/coconut/pecan mixture. Press into spring form pan and refrigerate while preparing the icing.

Divine cashew cheesey-lemon icing

1 Cup raw cashews (soaked 4 hours)
1/4 Cup purified water (or almond milk for those who like it creamier!)
4 Tbs raw agave syrup
Juice of 1 lemon
2 tbs shredded coconut

Blend cashews with water, agave syrup, and lemon juice until creamy, adding more water or almond milk if necessary. Spread icing on top of cake and sprinkle shredded coconut on top!

Bon appetite!

This recipe often takes me under 15 minutes to prepare and is ready to serve immediately – its a source of healthy fats, fibre, and pure divine raw divine essences!

xo Marina Love Movement


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