For the Raw Vegan Carrot Cake:

       • 1 Cup Finely Shredded Carrots
       • 1 Cup Packed and Pitted Medjool Dates
       • 1 Cup Raisins
       • 2 ½ Cups Walnuts
       • 1 tsp Vanilla Bean Powder
       • ⅔ Cup Coconut Flour
       • 1 tsp Pumpkin Pie Spice

     For The Raw Cream Cheese Frosting:

       • 1 ¼ Cup Raw Cashews
       • ½ Cup of Fresh Coconut Cream
       • ½ Lemon, Juiced
       • 4 TBSP Maple Syrup
       • 1 tsp Vanilla Bean Powder
       • ¼ tsp Turmeric
       • ¼ tsp Matcha

1. Begin by soaking the cashews in water for at least 3
hours or overnight.2. Make the carrot cake by combining all ingredients
(except the coconut flour) together in a food processor
and pulse until a sticky crumble is formed. Make sure not to
over-process into a solid ball.
5. Strain the cashews and add to a blender with the
remaining cream cheese frosting ingredients. Blend until
silky smooth. Remove ¼ cup of the frosting, and set aside.
6. Divide the ¼ cup of leftover frosting and dye each
section orange and green with the turmeric and matcha.
Pipe carrots on the cake, and serve immediately.

Enjoy!