Original site: http://www.connoisseurusveg.com/raw-carrot-orange-lemon-cake/
Serving: 4
| For the Muffin Base | --------------- |
| roughly shredded carrot | 1 1/2 cup |
| Zest and juice of one lemon | 1 lemon |
| Zest and juice of orange | 1 orange |
| walnuts | 1/2 cup |
| Medjool dates, soaked for 20 minutes | 1/2 cup |
| cinnamon or pumpkin spice | 1/8 tsp |
| sea salt | A pinch |
| For the Frosting | ------------- |
| cashews, soaked 4 hours | 1 cup |
| maple syrup | 1 tbsp |
| Juice of lemon | 1 lemon |
| Water | As needed |
| Cinnamon | For sprinkle |
Shred carrots with attachment of a food processor or box grater. Zest lemon and orange and squeeze juice from half of each. Place carrots, lemon, orange, and remaining ingredients in a food processor and pulse until combined. Divide into 4 small ramekins using 4 tablespoons each.
Place frosting ingredients into a blender. Add 2 tablespoons water and blend. Scrape down sides and add more water to make a very thick, smooth texture.
Frost cakes and sprinkle with cinnamon. Store covered in refrigerator.