Great replacement for baked carrot cake
Cake
1 generous c walnut halves
1 generous c dried, unsweetened coconut
2/3 c dates, pitted and ground
1/2 c raisins, ground
1/4 c flaxseed, ground fine in coffee grinder or VitaMix
5 c carrot pulp, from about 5 pounds carrots juiced
1/2 to 1 tsp cinnamon
1/2 tsp nutmeg 1/2 to 1 c carrot juice
1 TBSP phyllium husk powder (optional)
Filling or Frosting
1 c raw cashews, soaked for up to 1 hour
1 lemon, juiced
4 to 6 TBSP raw honey
1 tsp almond extract
small piece dried mango or papaya
carrot leaves
Set aside 7-8 of the best shaped walnut halves and 1 TBSP coconut for garnish
grind the remaining walnuts in a food processor and place in a large bowl
add the dates, raisins, flaxseed, carrot pulp, nutmeg and cinnamon
Mix by hand, kneading for smoothness.
Add just enough carrot juice to bind the mixture. If using psyllium, it will thicken and bind the mixture in about 5 minutes.
Divide into two equal portions and shape the first layer of the cake to fit your serving platter
FROSTING
process the cashews,lemon juice, honey, and almond extract in a food processor until very smooth.
coat the first layer of cake with about a third of the frosting.
shape a second layer and place on top of the first.
coat the top and sides of the cake with remaining frosting
press walnuts into the sides where the 2 layers meet
sprinkle coconut on top
decorate with pieces of mango or papaya cut in carrot shapes
add a bit of carrot leaf to each
chill in refrigerator before serving