Raw foodie, or attempting to eat more raw foods? This no-bake carrot cake by Susan Schenck is sure to tickle the taste buds!

No-Bake Carrot Cake

Ingredients

2 cups dates, pitted and soaked

2 cups carrot pulp (from juicing about 2 pounds carrots—about 6 to 8 carrots)

2 cups oat flour (grind it to a pulp in a heavy duty blender, by itself, dry

¼ cup ginger

¾ cups raisins, soaked a few minutes and drained

2 cups raw walnuts, coarsely chopped

1 cup or so of raw shredded coconut

1 ½ teaspoon cinnamon

1 teaspoon nutmeg

2 teaspoons vanilla (optional)

Preparation

Water, as needed, to soften mixture (or you can use the carrot juice).

Blend everything except for raisins and coconut in a food processor using the “S” blade. Stir in raisins and coconut into the mixture.

Mold into a pan or Tupperware container.

Icing

2 cups raw cashews, soaked overnight, rinsed and drained

4 T raw agave

2 tsp. vanilla extract

1/2 cup raw coconut butter

1 tsp. Himalayan or Celtic Sea salt

Juice from 1 lemon

Water, as needed, to make it thinner

Preparation

Blend in food processor using the “S” blade. If you want a more “cheesy” flavor, add a tablespoon or so of nutritional yeast.

*Recipe and image courtesy of Susan Schenck, author of The Live Food Factor, The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit.*