VERY CARROT CAKE
1/2 cup raisins, soaked 20 min.
2 cups pecans or walnuts
1 ½ cup coconut
½ tsp garam masala or cinnamon
1 ½ cup date pieces or chopped dates
½ cup dried apricots, soaked 20 min.
2 tbsp pine nuts
¼ tsp Chinese 5‐spice powder
6 cups carrot pulp
¼ cup almond flour
Make carrot pulp in the Champion juicer while the dried fruits are soaking.
Put the carrot juice aside for another recipe or drink it while you are working in the kitchen.
Change from the juicing screen to the blank screen before proceeding with the rest of the recipe.
Soak the raisins and apricots in 2 separate bowls.
In a food processor, combine the pecans and pine nuts; process until uniformly fine.
Add the coconut and pulse a few times until mixed.
Add the cinnamon, 5‐spice powder, garam masala, nutmeg and clove and pulse until mixed; set aside.
In a heavy duty juicer, using a blank screen, alternate putting the carrot pulp, raisins, apricots and dates through the machine and into a bowl.
Knead this mixture with your hands until the ingredients are evenly combined.
Add the nut mixture a little at a time, kneading it in.
Firmly pack the mixture into a form pan or mold.
This recipe is large enough to use several small molds or containers or put it into two 8 inch layer pans and make a layer with Queen Elinor Cream Frosting.