1 c Raw almonds
Soaked 8 to 12 hours; rinsed
-and drained
1 1/2 c Raisins; soaked 1 hour,
Just covered with filtered
-water; drain
(save soak water)
1 c Pitted dates
Soaked 1 hour just covered
-with filtered
Water; drain
6 c Carrot pulp or finely ground
-carrot
(about 8 carrots)
1 ts Cinnamon; up to 2
1 ts Grated nutmeg; up to 2
1 Lemon; Zest of
1 Orange; Zest of
1 ts Crushed cardamom pods or
-cardamom powder; (optional)
LEMON CASHEW FROSTING
2 c Raw cashews; soaked 1 to 2
-hours
1 c Raisins
Soaked 1 hour just covered
-with filtered
Water
1 c Pitted dates
Soaked 1 hour just covered
-with filtered
Water
Juice 1 lemon
10 SERVINGS DAIRY-FREE
A moist and sweet double-layer cake accented with fresh spices and
lemon zest. The creamy cashew frosting makes this cake a delectably
decadent dessert. And yo won’t even notice that it’s sugar-free.
If carrots are ground in food processor, press off excess juice
through a strainer or cheesecloth.
In food processor, combine almonds, raisins and dates; process until
finely ground, or homogenize through juicer.
Mix carrot pulp, spices, and zest in large bowl.
Frosting: In food processor or blender, combine cashews, raisins and
raisin water, dates and date water and lemon; process until smooth.
Add extra soak water from cake if necessary for desired consistency.
Line 10-inch pie pan with plastic wrap and press cake mixture into
pan. Turn pan over onto serving plate, remove pan and plastic wrap.
Spread 1/2 cup frosting over top of first layer. Repeat molding with
remaining mixture and gently release on top of first frosted layer.
Touch up and reshape cake as needed. Spread remaining frosting on top
and sides of cake. Garnish with whole or chopped almonds and cinnamon.
PER SERVING: 422 CAL.; 10G PROT.; 18G TOTAL FAT (3G SAT. FAT); 62G
CARB.; 0 CHOL.; 34MG SOD.; 8G FIBER.
Yields
10 servings