Party Carrot Cake
by Joyce Henry
For the cake
1 generous cup walnuts
1 generous cup dried
unsweetened coconut (organic)
1 full cup dates, pitted and
ground
3/4 cup raisins, ground
1/4 cup flaxseed, ground fine
in coffee grinder
5 cups finely ground carrots
(grind in food processor until finely ground & juicy)
1 teaspoon coriander
1/2 teaspoon cardamom
For the frosting
2 cups raw cashews, soaked over
night
2 lemons, juiced
2/3 cup raw honey
Grind the walnuts in a food
processor
place in a large bowl and
leave some in the food processor..
Grind dates and raisins in
the food processor with the small amount of nuts.
Grind until dates and raisins
start to form a ball.
Add to bowl with the
flaxseed, ground carrots, coconut, coriander, and cardamom.
Mix by hand, kneading for
smoothness. Press the mixture into a spring-form pan.
Refrigerate over night to
set.
To make the frosting, process
the cashews, lemon juice, and honey, in a food processor until very smooth.
Adjust taste to get a tangy/sweet taste. Can refrigerate mixture for about an
hour to set frosting. Spread on top of
the cake. Decorate with carrots, chia or
poppy seeds, parsley, etc…
Chill in the refrigerator
before serving. Delicious!!
Can be frozen
