| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime4 | 10 | servings | |
INGREDIENTS
| 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) |
| 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 |
INSTRUCTIONS
LEMON CASHEW FROSTING 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. Converted by MC_Buster. By Kathleen <[email protected]> on Feb 20, 1999. Recipe by: Vegetarian Times, June 1998, page 44 Converted by MM_Buster v2.0l.
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