The Ultimate Raw Carrot Cake

2 cups fresh young coconut meat (or additional soaked cashews if not available)
1/3  cup raw coconut nectar, or raw agave nectar
1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of half a vanilla bean

1/2 cup coconut water
1/2 cup plus 1 Tbsp  raw coconut oil (warmed to liquid)

Carrot filling:
1/2 cup chopped organic carrots
1/2 inch piece ginger
1 tsp cinnamon
1/2 tsp cardamom

For the cake, in a food processor, combine the oat flour, coconut flour, sea salt, dates, vanilla, ginger, cinnamon, cardamom, and process until the dates are incorporated and it is all well blended.  Add the coconut and 1 cup of the carrots and process until pretty smooth.  Add the remaining carrots and pulse until incorporated.  Place the batter on a teflex lined dehydrator sheet, and dehydrate for about 8 hours, until dried but still moist in the center. Once dried, cut into a 6 inch circle, place in the bottom of a 6 inch springform pan (greased with coconut oil), and set aside.

To make the filling, combine the cashews, coconut meat, coconut nectar, sea salt, vanilla, and coconut water and process until smooth.  With the motor running, add the coconut oil slowly to incorporate it.  Divide the filling into 2 bowls, and add one back to the dehydrator.  Add the carrots, ginger, cinnamon, cardamom, and process until smooth (you may need to press through a fine meshed strainer to remove carrot bits for really smooth filling).  Pour the carrot filling over the cake in the pan (reserving about 1/4 cup).  Next pour over the plain filling.  Drop the remaining carrot filling by the tspful over the vanilla, tap the bottom on the counter to lever, then swirl with a knife or skewer. Place in the freezer to set, about 4-6 hours.

For the optional cream topping, combine all ingredients but the coconut oil in the food processor and process until smooth.  With the motor running, add the coconut oil slowly and process for a minute until well incorporated.  Remove from the processor and place in a bowl. Put the bowl in the freezer for about 45 minutes or until it is the consistency of frosting.  Place in a pastry bag and pipe around the edges of the cake.  Serve!  Store extra cake in the fridge.