Carrot Cake (serves 12-16)
2C oat flour (process rolled oats in blender or food processor until flour consistency)
2C carrot pulp (from approx. 6-8 large juiced carrots)
1/4t salt
2C dates, finely chopped or ground (approx 23 large dates)
1C raw nuts, chopped
2t vanilla
3T raw agave nectar
1C raisins, soaked
1T cinnamon
1/2t nutmeg
1/4t ginger
Mix all ingredients well. Knead and form into 2 rolls for slicing or layers for a layer cake. Ice with Cashew Date Frosting.
Cashew Date Frosting
2C raw cashews
1t vanilla
8-12 large dates
2T pure maple syrup
Blend cashews and vanilla with enough water for blender to work. When smooth, add dates one at a time until desired thichness and sweetness is achieved.
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