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
Nuts should always be soaked before using, Caciann, even when the recipe doesn't mention it.
Posted by: Jim Carey | November 19, 2010 at 07:23 PM
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?
Posted by: Ceciann | November 19, 2010 at 07:00 AM