Raw Carrot Cake with Cashew Frosting

I use the pulp left over from juicing carrots for this cake.
If you don't have a juicer, process your carrots in the TMX on speed 4-5 . Press the pulp through a fine colander, strainer, nutmilk bag or cheese cloth to extract the juice. The pulp should not be too soggy. I used cashew cream for the frosting, which can be stored for 2-3 days in the refrigerator or frozen. Place 2 cups soaked and rinsed cashews in the TMX-bowl, cover them with fresh water and a squeeze of lemon. Blend on speed 8-10 smooth

Ingredients:

Cake

200 g Pecans ( soaked in water for 6-12 hours and drained)
150 g Dates (soaked in water for 5-10 min)
600 g dry Carrot Pulp (around 4 cups)
1 Tbsp Vanilla extract
1 Pinch of Salt
1 Tbsp Cinnamon
1 tsp Cardamon
2 Tbsp Mesquite flour
1 Tbsp Golden Flaxseed, ground
1 tsp Maca
75 g Coconut oil

Frosting

200 g Cashew Cream
180 g Dates
50 g Date soak water
1 Tbsp Vanilla extract
Juice of 1 orange
35 g Coconut flour or flakes

Dried Coconut flakes (for garnish)

Method:

• Pulse the dates, pecans and carrot pulp 10 times
  ( set to closed lid function and press turbo)
• Add remaining ingredients for the cake and process and speed 5
• Split cake batter in half into even circles with a springform a cake ring (on waxed paper or platter lined with plastic wrap)
• Blend the ingredients for the frosting on speed 5 . If necessary allow to thicken in the refrigerator.
• Spread less than half of the frosting in the middle of the bottom layer and do not fill completely to edges.
• Flip the other layer onto the frosted layer.
• Spread the remaining frosting on top and sides of the cake and garnish with dried coconut flakes.
• Chill and set in the refrigerator for an hour or more.