DOUBLE DECKER CARROT CAKE - VEGAN AND GLUTEN FREE

DOUBLE DECKER CARROT CAKE - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Michaell Johnson

Cream Cheese-y Frosting:

300g/2 cups soaked cashews

57g/1/4 cup coconut oil

150g/1/2 cup maple syrup

120ml/1/2 cup whole coconut milk (from the can)

60ml/1/4 cup fermented coconut water or lemon juice

1 tablespoon vanilla extract

1 tablespoon pineapple juice

1 tablespoon lemon juice

Carrot Cake:

800g/4 cups carrot pulp or grated carrot shreds

400g/2 cups pitted dates

200g/1 cup frozen, fresh or canned pineapple (canned will be slightly sweeter but you sacrifice the raw)

1 teaspoon cinnamon

40g/1/2 cup unsweetened coconut flakes

Soak cashews for about four hours, then rinse.  Combine all the carrot cake ingredients in a high-speed blender and blend until completely smooth. Scrape down the sides for even blending every minute or so.  Press into a pan (I used an 8-inch springform).  Blend all of the cheesecake ingredients in a high-speed blender on high until completely smooth. This will take a couple minutes blending on high to make completely smooth.  Pour frosting on top of carrot cake.  Refrigerate for more of a frosting consistency or freeze for a more cheesecake consistency for at least 4-6 hours.