Raw Carrot Cake With Cashew Cream Cheese Frosting

Ingredients 

2 Large carrots, peeled
1 1/2 c oat flour (or buckwheat flour)
1 c dates
1 c dried pineapple
1/2 c dried coconut
1/2 tsp cinnamon

Cream cheese frosting
2 c  Cashews - preferable soaked for a couple hours
1-2 tbs lemon juice
2 tbs liquid coconut oil
1/3 c maple syrup
​water as needed

Directions

1. Frosting: Blend all frosting ingredients in food processor until smooth, adding as little water as possible. Put in bowl and set aside.
2. Cut the carrots into small chunks.
3. Throw all ingredients (including carrots) in your food processor and pulse until it's all small pieces and sticks together. 
4. Press half the cake mix into the bottom of pan.
5. Spread on about 1/3 of the frosting. Put in the freezer until the layer of frosting is hard.
6. Press on the remaining cake mix. 
7. Let it set in the fridge overnight, then frost the whole thing.

Serves 12.