Raw Carrot Cake

Ingredients

Cake

3 and a 1/2 medium size carrots (washed ,tipped and tailed)
1/2 cup walnuts
1/2 cup dates(pitted and soaked)
1/3 cup raisins(soaked)
1/4 tsp ginger
1/4 tsp cinnamon
1/8 tsp nutmeg

Frosting
1 and 1/2 TBSP honey or agave(if you use lemon juice you may need a little more agave/honey)
1 and 1/2 TBSP orange juice or lemon juice
1/2 cup cashews (or a mix of cashews and macadamias)

In a food processor with an s-blade put in the carrots til fine. Remove the carrots to a mixing bowl.

Blend walnuts with the dates and the spices in the food processor until smooth(no need to wash the food processor)

Add the carrots back to the walnut mixture, blend until well combined.

Stir in the raisins and put in a glass cake or brownie pan

Put the frosting ingredients in a food processor or blender and blend til smooth and creamy. Frost the cake and refrigerate(will be like a thick pudding) or dehydrate for 10 hours (5 on teflex sheet, 5 on mesh screen will be more cake like)

Raw Key-lime pie

Ingredients

Crust
1 cup almonds or macadamias
1/4 cup coconut flakes(optional)
2-3 pitted dates(soaked in water)

Put crust ingredients in blender or food processor to make a smooth dough ball. I used a six inch in diameter ramekin/bowl that you bake a "personal " pot pie in. Press the dough ball into the ramekin for the pie crust.

Filling
1 avocado
1/3 cup key lime juice(can use regular lime juice or lemon juice or a combo)
1/4-1/3 cup agave or maple syrup
2 tsps liquid coconut oil (when the coconut oil solidifies in the fridge it will help "set" the pie)

Blend the filling ingedients and pour in crust. Refrigerate for at least half an hour-2 hours and enjoy!