RAW CARROT and CASHEW CREAM CAKE .

There is no need for an oven in the preparation of this cake . First soak 280 gm of cashews in water for 2 hours . Now place 200gm of shredded carrot in your processor along with 240gm of buckwheat flour , 140gm of dates , 140gm of dried pineapple ,80 gm of shredded coconut and 1/2 tsp of ground cinnamon ....pulse until coarsley chopped and a dough like consistency .Set aside in a bowl. Clean the processor and then pour the drained cashews in the processor along with 2 tbs of lemon juice , 2 tbs of coconut oil , 1/3 rd of a cup of maple syrup. Now blend until smooth , adding just a little water , to bring the mixture together . Spray a loose bottom cake pan with cookin oil and press half the carrot mixture into the base , then spread a layer of the cashew mixture over the carrot mix, place in the freezer for 30 minutes or until the layer of cashew mixture is hard . Remove from the freezer and press the remaining carrot mixture on the top and finish with the ramaining cashew mixture . Place back in the freezer for another 30 minutes , then scatter with chopped cashews and cranberries and keep refrigerated until ready to eat .