Carrot Cake and Frosting Recipe

Frosting

2  cups unsoaked cashews
8-13  medjool dates pitted (not soaked)
vanilla
Blend cashews with water.add dates (when smooth) until sweet enough.
Add vanilla.

Carrot Cake

1/2  cup raisins, soaked 20 minutes, reserve liquid
1/2  cup dried apricots, soaked 20 minutes
2  cups pecans or walnuts
2  tablespoons pine nuts
1 1/2  cups coconut (dried, unsweetened, shredded)
1  teaspoon cinnamon
1/4  teaspoon Chinese 5 spice powder
1/2  teaspoon garam masala or cinnamon
pinch  clove optional
pinch  nutmeg optional
6  cups carrot pulp-
1 1/2  cups chopped dates

Food processor combine:
pecans, pine nuts, until consistant fine.
Pulse coconut, until mixed in.
Add spices, pulse until mixed. (set aside).

Juicer alternating combine:
carrot pulp,
raisins,
apricots,
dates, until  through.

Knead until mixture evenly combined. Add nut mixture a little at a time, kneading in.

Line 2 round cake pans with saran wrap (oil the pans first).
Put mixture in pans, pack in.
Refrigerate until ready to frost.

Makes 8 cups, or 10-16 servings

- Contributed by Jan Jenson

Comments

[Jim Carey]

Nuts should always be soaked before using, Caciann, even when the recipe doesn't mention it.

[Ceciann]

Thank you for the wonderful recipe! With the nuts that do not mention soaking (such as in the cake itself), does that mean to soak them?