Classic Carrot Cake
7 carrots
1 cup almonds, soaked overnight and blanched
1 and 1/2 cups walnuts
1/2 cup brown or golden flax seeds, soaked overnight
1 cup raw honey
1 cup shredded coconut
1 cup raisins
3 tablespoons psyllium powder
1 teaspoon vanilla
1 teaspoon cinnamon
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Process carrots, almonds and flax seeds through Champion Juice using the solid plate. Add coconut, 1 cup walnuts crushed, raisins, psyllium, vanilla, and cinnamon and mix well. Get Natural Waxed Paper and apply along the wall of Springform Pan. Then press dough firmly into Springform Pan. Refrigerate for a couple of hours before icing the cake.
Icing
1 cup honey
1 cup raw cashews, soaked overnight
2 tablespoon lemon juice
1 teaspoon vanilla
Blend cashews, honey, lemon juice and vanilla in a blender until mixture is thick and creamy. After icing the cake garnish with walnuts. Using a sharp knife, peel a carrot into spiral strips and make several cones for decoration.
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