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Raw Carrot Cake Recipe


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     Raw Carrot Cake

Category   Desserts - Breads
Sub Category   Raw
Preptime   20 minutes

2 cups finely ground raw almonds
t. salt
cup finely chopped Mejool dates
1/3 cup maple syrup
cup raw sunflower seeds
1 lb. Carrots, finely chopped
1 16-ounce bag frozen pineapple, thawed
1/3 cup finely ground raw cashews
1 1/3 cups finely ground raw macadamia nuts
2 cups finely chopped Mejool dates
1/4 cup maple syrup
cup fresh lemon juice

Line the bottom of a 9 spring-form pan with parchment paper.
Make the crust. In a food processor, blend the almonds, salt, dates, and maple syrup until creamy. Mix in the sunflower seeds and press into the prepared pan. Place the pan in the freezer for at least 30 minutes before adding the filling.
Make the filling. In a food processor, blend the carrots, pineapple and cashews until just combined. Spread the mixture on top of the crust layer and place in the refrigerator for 15 minutes.
Make the frosting. In a blender or food processor, blend the ground macadamia nuts, dates, lemon juice and maple syrup until creamy. Spread over the filling and chill in the refrigerator for 30 minutes before serving. Serve cold.

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