An outstanding recipe for our “Hallelujah Diet Raw Carrot Cake with Cashew Icing” can be found in the recipe booklet, “Creating a Hallelujah Holiday Feast”. This pineapple version of raw carrot cake provides a tropical spin on the traditional version. The icing is so spectacular, you may want to make an extra batch simply to eat by the spoonful!
Cake Ingredients
3 cups carrots, processed into fine pieces by a food processor.
2 cups pecans
½ tsp. cinnamon
½ tsp nutmeg
½ tsp. allspice
½ tsp. unrefined salt
½ cup dried shredded coconut
Date Paste Ingredients
1 cup pitted medjool dates, (not packed in) (around 8 to 11 dates, depending on size)
1 cup pineapple chunks (Can use a few extra chunks if pineapple is not very juicy.)
Cashew Icing Ingredients
1 ½ cups cashews
½ cup water
1 Tbsp. maple syrup
3 Tbsp. virgin coconut oil
3 Tbsp. fresh lemon juice
¼ tsp. unrefined salt
Directions for Cake (Use “S” blade in the food processor.)
1. Grind pecans in the food processor into a coarse meal and place in a bowl.
2. Gently place spices and salt on top of pecans.
3. Grind carrot chunks into tiny pieces and gently place into the bowl on top of spices and salt.
4. Place coconut shreds into the bowl.
5. Stir carefully to integrate spices evenly. (You do not want the spices forming a cloud in your face from a fast and vigorous stirring motion.)
6. Process date paste ingredients in a food processor until smooth.
7. Poor paste into the bowl with other cake ingredients and carefully integrate well.
8. Place mixture into a pan or dish, press until even, refrigerate to set.
Icing Directions
1. Blend all ingredients in a Vitamix or other high-powered blender.
2. Top cake with icing. Allow to set in the refrigerator.
