Recipe of the week 03 - 10 - 2002




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Recipe of the week (03-10-2002)

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RAW CARROT CAKE WITH RAISIN FROSTING


cup raisins soaked for 20 minutes. dried apricots, soaked for 20 minutes. 2 cups pecan or walnuts. 2 tablespoons pine nuts. 1 cup coconut. 1 teaspoon cinnamon teaspoon Chinese 5 spice powder. Pinch of nutmeg. Pinch clove. 6 cups carrot pulp. 1 cups date pieces. Make the carrot pulp while fruit is soaking. Put the carrot juice aside for another recipe or drink it while you are working in the kitchen. Soak the raisins and apricots in 2 separate bowls. Combine the pecan nuts and pine nuts and process until fine. Add the coconut and pulse a few times until mixed. Add the spices, pulse again then set aside. In a food processor put the carrot pulp, raisins, apricots and dates and process. Knead this mixture with your hands until the ingredients are evenly combined. Add the nut mixture, little at a time, kneading it in. Firmly pack the mixture into a mold or put into 2 pans and make a layer cake with the raisin frosting. RAISIN FROSTING 1 cup raisins, soaked for 1 hour. 1 cup apple juice. 1 tablespoon flaxseed oil, teaspoon vanilla. Pinch of cinnamon. 1 teaspoon psyllium husk. In a small bowl, combine the raisins and apple juice. Soak for 1 hour. Drain, reserving soaked liquid. In a blender, combine raisins with enough of the reserved soak liquid to allow the blender to operate, blend. When the raisins are very smooth, blend in the oil, then the vanilla and cinnamon. Add the psyllium slowly. Blend thoroughly, then let the mixture thicken for 30-60 minutes in the refrigerator before using.



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