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Name: Carrot Cake with Lemon Cashew Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: (save soak water); 1 ts Cinnamon; up to 2; 6 c Carrot pulp or finely ground; Water; drain; 1 ts Crushed cardamom pods or; 1 1/2 c Raisins; soaked 1 hour,; 1 Lemon; Zest of; 1 c Raw almonds; Just covered with filtered; Soaked 8 to 12 hours; rinsed; Soaked 1 hour just covered; 1 Orange; Zest of; 1 ts Grated nutmeg; up to 2; (about 8 carrots); 1 c Pitted dates

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INGREDIENTS

(save soak water)
1 ts Cinnamon; up to 2
6 c Carrot pulp or finely ground
Water; drain
1 ts Crushed cardamom pods or
1 1/2 c Raisins; soaked 1 hour,
1 Lemon; Zest of
1 c Raw almonds
Just covered with filtered
Soaked 8 to 12 hours; rinsed
Soaked 1 hour just covered
1 Orange; Zest of
1 ts Grated nutmeg; up to 2
(about 8 carrots)
1 c Pitted dates

Servings

INSTRUCTIONS

MMMMM-------------------LEMON CASHEW FROSTING------------------------ 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 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 wont even notice that its 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. By Kathleen on Feb 20, 1999. Recipe by: Vegetarian Times, June 1998, page 44

NOTES

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Carrot Cake with Lemon Cashew Frosting

(save soak water)
1 ts Cinnamon; up to 2
6 c Carrot pulp or finely ground
 Water; drain
1 ts Crushed cardamom pods or
1 1/2 c Raisins; soaked 1 hour,
1 Lemon; Zest of
1 c Raw almonds
 Just covered with filtered
 Soaked 8 to 12 hours; rinsed
 Soaked 1 hour just covered
1 Orange; Zest of
1 ts Grated nutmeg; up to 2
 (about 8 carrots)
1 c Pitted dates

MMMMM-------------------LEMON CASHEW FROSTING------------------------      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   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 wont even notice that its 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.        By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999.    Recipe by: Vegetarian Times, June 1998, page 44

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Nutrition

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Serving Size: 1 Serving (37g)
Recipe Makes: 10 servings

Calories: 144
Calories from Fat: 64 (44%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 257mg		7 %
Total Carbohydrate 19.9g		6 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 16.7g
Protein 3.4g		5 %
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Calories per serving: 144

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