This has got to be one of the "World's Healthiest Carrot Cakes"! It's filled with raw whole ingredients and lots of yummy carrots and fresh spices. It's also the easiest carrot cake I've ever made so that's worth mentioning as well!
1 1/2 cups oat flakes
3/4 cup almonds
3/4 cup dates, pitted and soaked in water
8 medium carrots, peeled and chopped
1/2 cup ground flax seed
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
* Add stevia, maple syrup or honey to taste if additional sweetness is desired
1 cup cashews or macadamia nuts
1/4 cup fresh squeezed orange juice
2 tablespoons raw honey
Shredded carrot or orange peel for garnish (optional)
Place oats in a food processor and grind into a flour. Pour flour into a large bowl.
Place almonds into food processor and grind until finely chopped. Place ground almonds in bowl with oat flour.
Drain dates (reserve water for smoothies or drinking) and place in food processor. Pulse several times until finely chopped. Place in bowl with oat flour.
Place carrots in food processor and grind until finely chopped. Place into bowl with oat flour.
Place flax, vanilla, pumpkin pie spice, cinnamon, ginger and additional sweetener if using in bowl with oat flour and mix well with hands. Place firmly into pie pan and chill in fridge for at least 30 minutes to firm.
Meanwhile make the icing by placing the cashews, orange juice and honey in a food processor and blend until very smooth. Pour on top of cake once chilled and enjoy! Garnish with shredded carrot or orange peel.