Raw Vegan Carrot Cake

A Raw Vegan Carrot Cake with Cashew Cream Cheese Frosting, Pistachios & Walnuts: no-cook decadence! Fast and healthy, and delicious!

1. For the cashew frosting: Blend all ingredients in a blender at high speed until smooth, adding as little water as possible to make a creamy frosting. Taste it–mmm. Put in a bowl and set aside.

2. For the cake: Cut the carrots into small chunks. Then throw in your food processor with the remaining ingredients and pulse until it’s all in really small pieces and sticks together.

3. For assembly: Press half the cake mixture into the bottom of a 15 cm (6-inch) spring-form pan, then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard.

4. Press on the rest of the cake mix. I usually refrigerate the cake overnight and frost it the next day, but you can frost right away. Use the remaining frosting on the top and sides, and cover with whatever garnishes you like. Enjoy!