5 cups carrot pulp from about 3 lbs. juiced carrots
1 3/4 cups sunflower seeds
2 1/4 cups pitted dates
2 3/4 cups shredded coconut
1 1/2 tsp. grated nutmeg
3 tsp. ground cinnamon “Cream Cheese” Frosting
1 1/2 cup cashews
Juice of 1 lemon (about 2 Tbsp)
2 Tbsp agave syrup or honey
1/2 cup water, as needed
Instructions
To make cake, place carrot pulp in a large bowl.
Next, process sunflower seeds in a fine powder in your food processor. slowly add in dates and mix well. Scoop into bowl with carrot pulp. Add nutmeg and cinnamon and mix well.
To make frosting, place cashews, lemon juice, agave and water in your blender. Blend into a smooth frosting.