Raw Carrot Cake

Ingredients

• ¼ cup grated carrot, about ¼ medium carrot
• 2 pitted small Medjool or Deglet Noor dates (soaked in hot water for 5 minutes, and drained)
• 2 ½ tablespoons rolled oats
• 2 ½ tablespoons desiccated coconut
• 2 ½ tablespoons roasted almonds
• Pinch of cinnamon
• Pinch of nutmeg
• Pinch of ground ginger
• ¼ teaspoon vanilla extract
• 1 scoop CocoaVia™ 500mg Cocoa Flavanols Powder*
• 1 tablespoon soy milk (or nondairy milk) plus more as needed
• Pinch of salt

For the frosting (optional):

• 2 ½ tablespoons raw cashews (soaked in boiled water for 10 minutes, drained)
• 1 teaspoon tahini
• 1 pitted small Medjool or Deglet Noor date (soaked in hot water for 5 minutes, drained)
• ¼ teaspoon vanilla extract
• 1 tablespoon soy milk, or nondairy milk

Instructions

• Make the cake: Place the carrot, dates, oats, coconut, almonds, cinnamon, nutmeg, ginger, vanilla, CocoaVia, soy milk, and salt into a food processor. Process until smooth.
• Make the frosting: Place the cashews, tahini, dates, vanilla, and soy milk into a food processor and process until the desired texture. Add more soy milk as needed. The texture should be thick and mostly smooth.
• Transfer the carrot cake mixture to a freezer-safe cup or small container. Smooth with the back of a damp spoon. Add frosting evenly over the top. Set in the freezer for at least 1 hour.
• For serving: Remove from the freezer and enjoy.