2 Cups Chopped Carrots
4 Dates
4 Dried Figs
1⁄2 Cup Raisins
1⁄4 Cup Shredded Coconut
1 tsp. Cinnamon
1⁄2 tsp. Nutmeg
1⁄2 tsp. Allspice
Add all ingredients to food
processor. Using s blade, pulverize
until carrot cake consistency.
Frosting:
2 Cups Coconut Almond Yogurt
4 Dates
1 tsp. Vanilla
1 Tbsp. Lemon Juice
1⁄2 tsp. Sea Salt
3 Tbsp. Cashews
Add all frosting ingredients to
blender. Blend on high until smooth and simply frost
the “cake: and dig in!
It’s that easy.
