This cake was adored by everyone I shared it with at work. It is highly fiberous with just the right amount of sweetness.
2 cup shredded carrot
2 cup soaked seeds + handful walnuts
½ cup diced pineapple
½ cup raisens
¼ cup agave, honey, yacan syrup, add more or less to taste
1 sprinkle cinnamon
1 tablespoon ground flaxseed
1 sprinkle fresh ground nutmeg
1 tablespoon vanilla extract or scrapings of bean
1 pinch celtic sea salt
½ cup shredded coconut, optional
Soak seeds 6-8 hours in purified water, or overnight.
Rinse and Drain. In a food processer, combine seeds and walnuts. Grind until smooth, but be careful not to make into “butter.” You may have to scrap the sides down more than a few times to get well blended. set aside.
Combine all other ingredients in large bowl. Taste as you go along. After mixing all the ‘sweets and spices’..add the seeds and form into a round circle. I then freeze this cake for about 2 hours, then frost it with the orange frosting I posted earlier. =) peace and love, enjoy!
The first time I created this cake, I put way too much cinnamon, and apparently Jonny ( my BF ) claims it tasted like ‘Big red’ the chewing gum.