I made this recipe for delicious raw carrot cake a couple of weeks ago after one of my co-workers shared it with me. I changed it up a bit (I can't resist!) and I think it turned out quite well. I added raisins and I soaked the dates and apricots for an hour or so before using them, mostly because our food processor isn't that great. I also added some ginger and nutmeg along with the cinnamon for some extra carrot cake spiciness. I would recommend not grating carrots in food processor, but rather grating by hand to help release the juices, as shown in original recipe found here:http://tofuguru.net/show/raw-carrot-cupcakes-w-cashew-frosting
And yum, cashew cream! Tastes great on just about anything!
