Coconut Carrot Cake

This recipe is a raw carrot cake that I created for my birthday this week.
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Cake layer Ingredients:
2 cups soaked oat groats
2 cups fresh pineapple chunks
1 cup almond meal
1 cup shredded coconut
1 cup thompson raisins
1 cup chopped walnuts
2 cups shredded carrot
2 tbsp coconut oil
1 tsp cinnamon
1/4 cup maple syrup
1 cup medjooled dates (soaked for 4 hours)

Coconut Cream Frosting:
2 thai baby coconuts (nectar and meat)
6 tbsp pure maple syrup
1 vanilla bean
4-5 tbsp agar agar powder

To make the cake layer, place all of the ingredients except the carrots, raisins, and walnuts in a food processor and blend until smooth. Add water as needed (begin with 1/4 cup at a time) to make a thick paste.

To prepare the icing, place all of the ingredients in a a high speed blender. It should be thick and creamy.

Put half of the cake layer in a spring form pan and pat down with a spatula. Then add a quarter of the coconut cream layer and put in the freezer to set for 1 hour. After an hour spread the rest of the cake layer on top and put the cake back in the freezer to set for a few hours or until you are ready to serve the cake. 1 hour before serving the cake take it out of the spring form pan and ice with the remaining icing. Top the cake with organic coconut flakes, walnuts and dried pineapple and mango chunks. If you are going to serve the cake in a few days ice the entire cake and place in the freezer in a container, until one hour before ready to serve. The cake is best served chilled!

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