As a new source of inspiration I have browsed through many delicious looking recipes and fortuitously came across her simple and easy and guilt-free carrot cake. With a few adaptations (based, mainly, on what I had on hand) I present to you ...
2 cups shredded carrot (I used leftover carrot pulp from juice)
1 cup dried dates, soaked 20 minutes
1 cup raw walnuts, soaked 20 minutes
1 cup raisins, soaked 20 minutes
1 cup shredded unsweetened coconut (optional)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/3 teaspoon sea salt
In a bowl, combine the dates, raisins and walnuts and soak together for at least 30 minutes.
In a separate bowl, shred in the carrots. (or, if you're like me, dump your leftover carrot pulp into a bowl and save to add to the rest ...)
In a food processor combine the nuts and fruit and blend until pureed and combined yet still chunky (I split mine into two batches to fit my processor). Add in the carrots/carrot pulp and the salt and spices and pulse a few times until completely incorporated. Fold in the coconut (if using). Drop the contents into a medium sized baking dish and press down until evenly disbursed.
1 cup raw cashews, soaked for 30 minutes
1/2 lemon, juiced
3 tablespoons maple syrup (non raw)
1 teaspoon vanilla
1/2 cup diced pineapple
1/2 teaspoon cinnamon
3 tablespoons liquid (water, coconut water, etc.)
You can either create cupcakes by filling cupcake molds with the batter, as suggested by the original author here, or you can line a small baking dish with the batter and make little carrot cake bars. Frost with the tangy frosting and then try not to eat all at once. Place in fridge to set until you're ready to eat. Careful ... I've been known to eat an entire dish in one sitting !!!