Carrot Cake

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Yield: 8 servers

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INGREDIENTS:

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• 2 large carrots, peeled

• 1 1/2 cups oat flour or buckwheat flour

• 1 cup sultanas, soaked

• 1/2 cup unsweetened dried coconut 

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ginger powder

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Cashew Frosting:

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• 2 cups cashews, soaked 

• 1 to 2 tablespoons fresh lemon juice

• 2 tablespoons liquid coconut oil

• 1/3 cup  agave nectar

• Water, as needed 

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INSTRUCTIONS:

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1. To make the cake, cut the carrots into small chunks. Then throw all the ingredients  in your food processor and pulse until it's all in really small pieces and sticks together.

2. To make the frosting, blend all ingredients in your high-speed blender until smooth, adding as little water as possible. 

3. Assembly: Press  the cake mix into the bottom of an adjustable spring-form pan. Then spread on the frosting. Store in a fridge for a flew days.

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Enjoy!