My sister, Ivy, wanted to share this recipe, so she sent me photos and the recipe below (cut and pasted from my email).

I haven’t tried this yet, but will be making soon.  She makes awesome raw vegan desserts, and I am pretty excited about trying this one!

From Ivy:

CAKE

• 5 CUPS OF CARROT PULP FROM 3 LBS OF JUICED CARROTS (IF THERE IS NO JUICER, PAINSTAKINGLY SHRED 3 POUNDS OF CARROTS AND THEN STRAIN CARROT JUICE)

• 1 3/4 CUPS OF WALNUTS

• 2 3/4 CUP COCONUT SHREDS

• 1 1/2 TSP GRATED NUTMEG

• 3 TSP GROUND CINNAMON

• ALLSPICE TO TASTE

• 1/3 to 1/2 OF A CUP OF RAISINS (adjust to taste preference)

*PROCESS WALNUTS, RAISINS, DATES, COCONUT SHREDS INTO A CRUMBLY TEXTURE. THEN HANDMIX WITH THE CARROT PULP, ADD SPICES

ICING

*1 1/2 CUP CASHEWS
*JUICE 1 AND A HALF LEMON
*RAW AGAVE TO TASTE
*DASH OF COCONUT OIL
*WATER AS NEEDED
*BLEND. SHOULD COME OUT THICK AND CREAMY IN TEXTURE

*AS A RAW FOODIST, I GENERALLY DON’T USE MEASUREMENTS. THIS IS ONLY TO GIVE YOU AN IDEA OF THE AMOUNT, BUT PLEASE FEEL FREE TO MODIFY TO YOUR TASTE. WHEN MAKING RAW DESSERTS, IT’S HARD TO GO WRONG. AND REMEMBER: YOU DON’T NEED MEASUREMENTS TO KNOW HOW TO RAWK!!

-IVY

I stole this picture from Ivy's facebook page.