This is the cake I made a few days ago. I adapted it from Living on Live Food by Alissa Cohen.
1 cup walnuts (dry)
1 cup dates, pitted and soaked (I used Medjool)
3/4 cup raisins, soaked
1/2 teaspoon powdered ginger
1/2 teaspoon cinnamon
1/4 teaspoon cardamon
1/4 teaspoon nutmeg
pinch sea salt
1-2 tablespoons agave
Blend carrots in a food processor (FP) until ground. Set aside in a large bowl.
Blend the walnuts until find in FP. Place in bowl with carrots.
Blend the dates until smooth. Add the spices and agave into the FP and blend well.
Add the carrots and dates back into the FP and blend until smooth.
Place batter into a bowl, and add the raisins. Mix well.
Place entire batter into a pie pan and a cake pan. ( I used an 8x8 square pan.)
Cream Cheese Frosting
This is from Have Your Cake and Eat it Too! by Monique Bastien.
2 cups cashews, soaked
Juice of one large lemon
1/4 cup agave or raw honey
1 teaspoon vanilla extract
2-4 tablespoons water, orange juice, or another juice
1 tablespoon coconut butter (optional)
Blend all ingredients in an food processor. Add a little water at a time until smooth.
The Kitchen Sink Green Juice (on the right)
4 celery stalks
1/2 lemon, peeled
Juice them all together. I call it kitchen sink juice because I used all the greens I had at the time.
2 oranges, juiced
1/2 a lemon or a lime
small piece of ginger
handful of parsley
Blend the orange juice and the other ingredients in blender. If it needs more liquid, add more juice instead of water. Enjoy!