Raw carrot cake

Ingredients:

For the Crust:

• 2 cups ground raw almonds
• 1 coffee spoon salt
• 1/2 cup chopped dates
• 1/3 cup agave syrup
• 1/2 cup raw sunflower seeds

For the Filling:

• 500g chopped carrots
• 1 pineapple
• 1/2 cup  ground raw cashews

For the Frosting:

• 1  cup ground raw macadamia nuts
• 2 cups finely chopped dates
• 1/4 cup agave syrup
• 1/4 cup fresh lemon juice

Preparation:

For the crust. Blend the almonds, salt, dates, and agave syrup until creamy. Mix in the sunflower seeds and press into the prepared pan. Place the pan in the freezer for at least 30 minutes before adding the filling.
For the filling. Blend the carrots, pineapple and cashews. Spread the mixture on top of the crust layer and place in the refrigerator for 15 minutes.
For the frosting. Blend the ground macadamia nuts, dates, lemon juice and agave syrup until creamy. Spread over the filling and chill in the refrigerator for 30 minutes before serving. Yummmmy