Raw Carrot Cake with Cashew Vanilla Frosting

I found this recipe on gimmesomeoven, and at first I wasnt sure if I was going to like it, but after trying it, Im not sure that I ever want 'real' carrot cake again! This stuff is sooooo good! and its perfect for satisfying my sweet tooth. I put them in individual  1/2 cup tupperware dishes so they were already portioned out for me to eat after lunch or dinner as a sweet snack, and yet theyre perfectly and deliciously healthy :)

Ingredients

Raw Carrot Cake Ingredients:
• 3 cups shredded carrots (about 1 lb.)
• 8 oz. (about 1 cup) pitted dates
• 1 cup raw walnuts
• 2/3 cup unsweetened shredded coconut
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• pinch of salt
• (optional) 1/2 cup raisins 
Raw Cashew Vanilla Frosting Ingredients:
• 2 cups raw cashews, soaked overnight (I actually put my cashews in water and heated them in the microwave to soften them up because I didnt want to wait so long)
• 2/3 cup coconut oil, melted
• 1/3 cup water (use more or less to achieve desired consistency)
• 1/3 cup honey
• 2 tsp. vanilla extract
• 1 Tbsp. lemon juice
• pinch of salt

Directions

To make the carrot cake: mix all ingredients together in a food processor and then press into either cake pan, muffin tins, or in our case, tupperware containers.

To make the frosting: mix all ingredients together in a food processor. Add a little bit of water at a time and if you find that youve added too much, just microwave for 10-20 seconds at a time so that the water evaporates and the frosting thickens up. Youll want to refridgerate the frosting to cool it down first before you put it on the cake.