Very Carrot Cake

Make the carrot pulp while the fruit is 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 into separate bowls. And a food processor, combine the pecans and pinenuts; process until uniformly fine. Add the coconut and pulse a few times until mixed. Add the cinnamon, five spice powder, Garam masala, nutmeg and clove and calls 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. Kneed this mixture with your hands until the ingredients are evenly combined. Add the nut mixture a little at a time, kneeding 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 2 8-inch layer pans and make a layer cake with raisin frosting. Yields 8 cups