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For the cake:
2 1/2 cups raw walnuts
1/4 teaspoon sea salt
1 1/4 teaspoons ground cinnamon
2 cups packed pitted Medjool dates
2 teaspoons vanilla extract
2 cups finely shredded carrots
1/2 cup coconut flour
For the frosting:
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
In a large food processor, pulse the walnuts, salt, and cinnamon. Remove from the food processor and add the dates back in. Pulse until a smooth ball appears.
Add the nut mixture back in with the vanilla and shredded carrots. Pulse until a batter appears and the nuts/carrots are rice sized.
Remove from the food processor into a large bowl and hand mix in the coconut flour.
Press into a parchment lined bread pan and smooth. Place into the freezer while you make the frosting.
In a large bowl, beat the vegan cream cheese, Country Crock Plant Butter, and powdered sugar together until light and fluffy. Spread the frosting evenly onto the carrot cake.
Serve immediately or place back in the fridge to chill. Keeps up to a week in the fridge.
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