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Рецепт Carrot Cake With Lemon Cashew Frosting
by Global Cookbook

Carrot Cake With Lemon Cashew Frosting
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  Порций: 10

Ингредиенты

  • 1 c. raw almonds soaked 8 to 12 hrs, rinsed and liquid removed
  • 1 1/2 c. raisins, soaked 1 hour, just covered with filtered water, drain (save soak water)
  • 1 c. pitted dates soaked 1 hour just covered with filtered water, drain
  • 6 c. carrot pulp or possibly finely grnd carrot (about 8 carrots)
  • 1 tsp cinnamon, up to 2
  • 1 tsp grated nutmeg, up to 2
  • 1 x lemon, Zest of
  • 1 x orange, Zest of
  • 1 tsp crushed cardamom pods or possibly cardamom pwdr, (optional)
  • 2 c. raw cashews, soaked 1 to 2 hrs
  • 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

Инструкции

  1. 10 SERVINGS DAIRY-FREE
  2. A moist and sweet double-layer cake accented with fresh spices and lemon zest.
  3. The creamy cashew frosting makes this cake a delectably decadent dessert. And yo will not even notice which it's sugar-free.
  4. If carrots are grnd in food processor, press off excess juice through a strainer or possibly cheesecloth.
  5. In food processor, combine almonds, raisins and dates; process till finely grnd, or possibly homogenize through juicer.
  6. Mix carrot pulp, spices, and zest in large bowl.
  7. Frosting: In food processor or possibly blender, combine cashews, raisins and raisin water, dates and date water and lemon; process till smooth. Add in extra soak water from cake if necessary for desired consistency.
  8. Line 10-inch pie pan with plastic wrap and press cake mix into pan. Turn pan over onto serving plate, remove pan and plastic wrap. Spread 1/2 c. frosting over top of first layer. Repeat molding with remaining mix 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 possibly minced almonds and cinnamon.