Bernice Johnson, D.C. * Jin Kim, D.C.
605 East Central Avenue
Winter Haven, FL 33880-3056
This yummy recipe yields 8 cups or 10 - 16 servings; one small piece goes a long way! Can be made one or two days in advance and kept refrigerated. The malleable consistency of this carrot cake will allow you to make it into any shape. Make a traditional looking 2 layer round cake with frosting between layers, or get creative and shape it into the form of a Christmas tree or start on a large platter.
2 cups unsoaked raw cashews
8-13 medjool dates pitted (not soaked)
In blender blend cashews with enough water to allow blender to run. When smooth, add in dates until sweet enough. Add in vanilla.
½ cup raisins, soaked 20 minutes, reserve liquid
½ cup dried apricots, soaked 20 minutes
2 cups pecans or walnuts
2 tablespoons pine nuts
1 ½ cups coconut (dried, unsweetened, shredded)
1 teaspoon cinnamon
¼ teaspoon Chinese 5 spice powder
½ teaspoon garam masala or cinnamon
Optional pinch of clove
Optional pinch of nutmeg
6 cups of carrot pulp (this is the leftovers from juicing carrots)
1 ½ cups of date pieces or chopped dates pitted and roughly chopped
Food processor: combine pecans and pine nuts. Process until uniformly fine. Add coconut, pulse until mixed in. Add spices, pulse until mixed, set aside.
Juicer (use blank) alternate putting carrot pulp, raisins, apricots and dates through. Knead until mixture is evenly combined. Add in nut mixture a little at a time, kneading it in.
Line 2 round cake pans with saran wrap. Put mixture in pans, pack in. Refrigerate until ready to frost. Frost and enjoy!