(This recipe calls for both a juicer with blank screen and a food processor)

This yummy recipe yields 8 cups, or 10-16 servings, one small piece goes a long way! Can be made one or two days in advance and kept refrigerated. The malleable consistency of this carrot cake will allow you to make it into any shape. Make a traditional looking 2 layer round cake with frosting between layers, or get creative and shape it into the form or a Christmas tree or star, on a large platter.


  • 2 cups unsoaked cashews
  • 8-13 medjool dates pitted (not soaked)
  • vanilla


  • 1/2 cup raisins, soaked 20 minutes, reserve liquid
  • 1/2 cup dried apricots, soaked 20 minutes
  • 2 cups pecans or walnuts
  • 2 tablespoons pine nuts
  • 1 1/2 cups coconut (dried, unsweetened, shredded)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon Chinese 5 spice powder
  • 1/2 teaspoon garam masala or cinnamon
  • optional pinch of clove
  • optional pinch of nutmeg
  • 6 cups carrot pulp
  • 1 1/2 cups date pieces or chopped dates-pit and roughly chop dates


Food processor: combine pecans and pine nuts. Process until uniformly fine. Add coconut, pulse until mixed in. Add spices, pulse until mixed, set aside.

Juicer: (use blank) alternate putting carrot pulp, raisins, apricots and dates through. Knead until mixture is evenly combined. Add in nut mixture a little at a time, kneading it in.

Line 2 round cake pans with saran wrap (you may have to oil the pans first).

Put mixture in pans, pack in. Refrigerate until ready to frost.


Lemon Gelato

From Raw Food Celebrations by Shannon and Duruz

A fun way to serve this recipe is in lemon cups. Save the lemon halves left over

from making the lemon juice. Fill the cups with the gelato, place on plate then garnish

with a twist of lemon rind on top.

2 cups water

2 cups young coconut flesh

1 1/2 cups freshly squeezed lemon juice

1 1/2 cups light agave syrup

Blend all until smooth. Chill in freezer for about one hour, then transfer to an ice cream maker and process according to manufacturer’s instructions. OR simply freeze the gelato for 12-24 hours (if you remember go into the freezer every hour or two for the first several hours and scrape with a fork). The mixture should not be rock solid, if it does freeze too hard, scoop it into a food processor with an S blade, process til softened, then put back in the freezer.

This recipe is best made no more than 12 hours prior to eating to avoid it freezing too hard.

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