Carrot Cake

Who doesn't love a good carrot cake?! These carrot cake squares are raw, vegan, plant-based, gluten and grain-free using @coconutsecretofficial Coconut Flour and walnuts for the filling, with a cashew-cream frosting sweetened with @coconutsecretofficial low GI Coconut Nectar! Recipe below:

Ingredients:

Raw Carrot Cake Squares:
For the cake layer–

1/2 cup Coconut Flour
2 cups shredded carrots
1 cup raw sprouted walnuts
1 cup medjool dates
1-2 tsp ceylon cinnamon
1 tsp ginger, grated
1/2 tsp nutmeg
1/2 tsp vanilla bean powder
pinch of sea salt
For the frosting layer–
1 1/2 cups raw cashews (soaked in water for 2 hours)
1/3 cup Coconut Nectar
2 Tbsp lemon juice
1-2 Tbsp Alive Coconut Oil
1 tsp ceylon cinnamon
1 tsp vanilla bean powder
1/2 tsp maca powder (optional)
pinch of sea salt

Method:

For the cake layer, place all ingredients in a blender or food processor. Once mixed thoroughly and a cake-like consistency is achieved, transfer carrot cake dough into a rectangular dish and spread out evenly. Place in refrigerator to settle for about 10 minutes.

To make the frosting layer, blend all ingredients until smooth and creamy. Pour cashew-cream frosting layer over the carrot cake dough and spread evenly, using a spatula. Place into freezer for at least 2 hours to settle. Once ready to serve, garnish with chopped raw, sprouted walnuts. Slice into squares. Enjoy!