Carrot Cake

2 c. dates, pitted and soaked 1-2 hours
2 c. carrot pulp
1 1/2 c. fresh carrot juice
2 c. coconut meat, minced
1/4 c. ginger
3/4 c. raisins, soaked a few minutes and drained
2 c. raw walnuts, coarsely chopped
1 1/2 t. cinnamon 1/2 t. cardamom, ground
1 t. nutmeg

• Juice carrots until you have 2 c. pulp and 1 1/2 c. juice.
• Blend coconut, drained dates, ginger, and enough carrot juice to get it to blend.
• In a bowl, mix the above with carrot pulp, raisins, walnuts, cinnamon, cardamom, and nutmeg.

• Press cake over crust in pie plate.
• Top with sweet cream (double batch if desired)
• Drizzle with orange glaze.

Sweet Cream
1 1/2 c. raw cashews (walnuts or nuts of your choice), soak 2 hours
1/2 c. fresh orange juice
2 T. dates
a few drops almond extract (optional)

• Drain nuts and blend until smooth and fluffy.
• Check for sweetness and consistency, add water if it is too stiff.

Dessert Crust
1c. almonds
1 c. pecans
2 c. dates

• Chop nuts and dates.
• Knead thoroughly and press into pie plate.

Orange Glaze
1 c. fresh orange juice
1 T. orange rind, grated
1 T. lemon rind, grated
1/2 c. dates
2 T. fresh lemon juice
2 T. cashew butter

• Blend all ingredients well in a blender.