In keeping with the recent trend of all my posts being about food, here is another one.   This one is for a carrot cake.  Although I don’t like it as much as the Chocolate Ganache one, this one is pretty good too.  I decorated the top with slices of dried mango and cilantro leaves.  Recipe below picture.

Ingredients:

2 C oat flour (made by processing rolled oats in a blender)

2 C pulp from 6-8 juiced carrots

1/4 tsp salt

2 C dates finely chopped or ground

1 C nuts chopped

2 tsp vanilla

3 TBsp honey

Other things I added in:

extra salt to taste

extra honey or agave to taste

lots of raisins

lots of cinnamon!  (how could a carrot cake recipe NOT have cinnamon??)

1/2 C extra nuts

2 TBSp coconut oil

Directions:

Mix all the ingredients together well.  Knead and form into 2 rolls for slicing or layers for a cake.  Make one layer of a cake & cover with frosting.  Place second cake layer on top and cover whole cake with frosting.

Cream Cheese Frosting:

• 2 cups cashews, soaked (raw)
• 2 tablespoons lemon juice
• 2 tablespoons dates, soaked
• 1 tablespoon coconut butter
• 1 teaspoon vanilla extract (or half a vanilla bean)
• 1/4 teaspoon salt

Put all ingredients in a high-powered blender and process until smooth and creamy. (I will probably use my little food processor and a rubber spatula.).