Christmas Carrot Cake
This cake combines two of my favorite desserts, carrot cake and friendship cake. They both have strong emotional ties for me. So I dug out the recipes and decided I could make this raw, no problem. It takes a bit of time but oh it smells so good right now. I’m actually going to serve this for Thanksgiving so people will see and tast how good this food is. YUMMY. Frost this if you want!
1½ cup wheatberries, sprouted
1 cup pecans
1 cup medjool dates, soaked if not soft
1 cup Carrots, shredded
¾ cup fresh pineapple
1 teaspoon cinnamon
1 orange peel, grated (just orange part)
1 teaspoon vanilla or vanilla butternut flavor, (optional)
sprinkle fresh cherries & pecans & coconut, (for decoration)
1 cup coconut, shredded
½ cup raisins
In food processor, blend the wheatberries, pecans, and coconut until crumbly.
Place mixture in large bowl.
Process the dates, and pineapple. Add to bowl.
Grate carrots by hand. Add to bowl with raisins.
Add cinnamon, orange peel and vanilla or vanilla butternut flavor (optional).
Mix all ingredients by hand. Divide mixture in two.
Pat into cake form about 1/2 inch thick. Dehydrate about 10-12 hours at 100 degrees. Flip halfway through.
Sprinkle with coconut and decorate with fresh cherries and pecan halves.