Orange Carrot Cake - alive magazine

Ingredients

• 1 1/4 cups (310 mL) raw cashews
• 2 large oranges
• 1 large carrot, trimmed and roughly chopped
• 1/2 cup (125 mL) coconut cream
• 3 Tbsp (45 mL) maple syrup
• 3 tsp (15 mL) vanilla extract, divided
• 1 cup (250 mL) pitted and packed Medjool dates, about 10 large Medjool dates
• 2 cups (500 mL) raw walnuts or pecans
• 1/2 cup (125 mL) raw sunflower seeds
• 1 tsp (5 mL) ground cinnamon
• 3/4 tsp (4 mL) ground ginger
• 1/8 tsp (0.5 mL) ground nutmeg
• 2 cups (500 mL) finely shredded carrots
• 1/2 cup (125 mL) coconut flour or almond flour
• 1/4 cup (60 mL) golden raisins