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Here's how I did it:
For the Cake:2.5 Cups Shredded Carrots
1 Cup shredded coconut
1 Cup pitted dates
1tsp cinnamon
1tsp pumpkin spice
5 Tbsp coconut flour
1 Cup trail mix (with no added sugar)
For the Frosting:
1 Cup raw Cashews (soak them while making the cake part)
1/2 cup coconut oil
3 Tbsp PURE maple syrup
1/2 tsp vanilla
2 tsp lemon juice
Directions Cake:
Put everything from the cake mix (except for the trail mix), into a food processor and blend until ingredients are easy to mold into a ball. Take a cookie sheet and put parchment paper on top. Squish the ingredients into balls and then flatten them 1/2 inch thick like pancakes onto the parchment paper. Should make about 8. Put them in the fridge while you make the frosting.
Directions Frosting:
Put all ingredients from the frosting into the food processor and blend until thick and creamy. Then take out the cakes and put one spoonfull of frosting on each cake.
The cakes can be eaten right away but put them in the fridge overnight and taste the magic the next morning. You won't be dissapointed ;)
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