Raw Carrot Cake with No-Cream Cheese Frosting

Firstly, I feel that I need to apologize for this photograph. I did graduate from art school, and I know it doesn't show. But sometimes between working a full-time job for 45 hours a week, raising a 9 year-old, keeping a household in tact, running an Etsy and an Ebay shop, juicing, and preparing 3 raw meals a day, plus some non-raw stuff for my son, well I get worn out! Ideally this carrot cake would be perched on some rustic salvaged wood on vintage china with an antique lace tablecloth, but that isn't my real life. Currently my real life is eating this cake off a donated office plate that has a lot of letters on it while I answer a phone that doesn't stop ringing. Despite all appearances though, this cake is keeping me so satisfied that I am not evenly remotely interested in eating the donuts someone brought into the office. I have made raw vegan carrot cakes before, but this time I figured out the frosting, and the texture is perfect!

Carrot Cake

2 cups carrot pulp (from juicing)
1/2 cup almond pulp (from making milk)
1/2 cup raisins
4 dates, pitted
1/2 cup dried mulberries
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
pinch of pink Himalayan salt

Put all ingredients in a food processor and blend well. Press mixture down into a small cake pan or storage container.

No-Cream Cheese Frosting

Meat from 1 young coconut
1/4 cup coconut butter
1 tablespoon coconut oil
Juice from 1/2 a lemon
1 teaspoon vanilla
2 tablespoons sweetener (agave, coconut nectar, honey, or maple syrup)
sprinkle of cinnamon (for topping)

Put all ingredients, excluding cinnamon, in a food processor and blend until smooth. If mixture is thicker than desired, thin with a bit of coconut water. Frost your cake and place in the refrigerator for at least 15 minutes for frosting to harden a bit. Top with cinnamon. Slice, serve, and enjoy.