Ingredients
- 7 carrots
- 1 cup almonds, soaked overnight
- 1 1/2 cups walnuts
- 1/2 cup flax seed, soaked overnight
- 1 cup shredded coconut
- 1 cup raisins
- 3 T whole psyllium powder
- 1 t vanilla
- 1 cup raw honey
- Icing
- 1 cup raw cashews, soaked overnight
- 1 t vanilla
- 1 cup raw honey
- Juice of 1/2 lemon
Preparation
Step 1
Process carrots, almonds, 1 cup walnuts and flax seed through Champion juicer using the solid plate or process in a food processor
Transfer mixture to a large bowl
Stir in shredded coconut, raisins, psyllium powder, vanilla and honey
Mix well with a spoon
Cut a long strip of natural waxed paper 2 inches wide and apply along the wall of springform pan
Press mixture firmly into 10 inch springform pan
Refrigerate for two hours
Icing
Blend cashews, honey, lemon juice and vanilla in Vita-Mix until mixture is thick and creamy
Un-mold cake from springform pan and place on a serving platter
Ice top and sides of cake and garnish with walnuts
Using a sharp knife or vegetable peeler
Peel a carrot into spiral strips and make several cones for decoration