Raw carrot cake

Name: Raw carrot cake
Ingredients: 2 Cups (4.8 dl) – carrots, finely grated; 1¼ Cups (3 dl) – almonds, soaked overnight, drained and rinsed; 8 oz (225 g) – dates, pitted; ¾ Cup (1.8 dl) – shredded cocount; 1 tsp (5 ml) – cinnamon; ½ tsp (2.5 ml) – nutmeg; ¼ tsp (1.25 ml) – allspice; 1 Cup (2.4 dl) - cashews, soaked overnight, drained and rinsed; ⅓ Cup (.8 dl) – coconut oil; ¼ Cup (.6 dl) – maple syrup; ¼ Cup (.6 dl) – water; 1½ tsps liquid vanilla extract OR 1 Tbsp (15 ml) – vanilla sugar. Note: Using the extract will give the frosting a slightly beige tint.; juice from ½ lemon, ca 2 Tbsps (30 ml)

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Ingredients

2 Cups (4.8 dl) – carrots, finely grated
1¼ Cups (3 dl) – almonds, soaked overnight, drained and rinsed
8 oz (225 g) – dates, pitted
¾ Cup (1.8 dl) – shredded cocount
1 tsp (5 ml) – cinnamon
½ tsp (2.5 ml) – nutmeg
¼ tsp (1.25 ml) – allspice
1 Cup (2.4 dl) - cashews, soaked overnight, drained and rinsed
⅓ Cup (.8 dl) – coconut oil
¼ Cup (.6 dl) – maple syrup
¼ Cup (.6 dl) – water
1½ tsps liquid vanilla extract OR 1 Tbsp (15 ml) – vanilla sugar. Note: Using the extract will give the frosting a slightly beige tint.
juice from ½ lemon, ca 2 Tbsps (30 ml)