CAKE
5c shredded carrot
1 1/2c shredded coconut
1c pine nuts
1/2-1c dates (to taste. i like sweeter, but then again, im planning to die from diabetes)
1/4c raisins
grated peel of one lemon
1tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
3 tablespoons psyllium powder (plant husk used as fiber supplement, helps bind and set raw vegan "baked" goods)
1/4 c coconut oil
Using a food processor and an S blade, blend the carrots until finely pureed. Set aside.
Process pine nuts, raisins and dates until creamy, adding water if needed. Mix in carrots, Add coconut, spices, lemon grating, and psyllium.
Push "batter" into cake pan (springform highly recommended). Let chill for two hours or until set.
FROSTING
coconut oil
powdered sugar (i used regular but id like to try date sugar)
maple syrup
walnuts (optional)
I didn't measure anything for thus, but it's the best part so make a lot. ;-)
I worked powdered sugar into the coconut oil until the mix was more like crumbs than powder. Then I added maple syrup until the goo was sufficiently maple-iscious. Coconut oil goes soft at room temp, so I let the frosting resolidify (10-15min) in the fridge before spreading. After frosting the cake, I coated it with whole or ground walnuts, and then put the whole shebang back in the fridge another 15 min for the frosting to harden.
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