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Raw carrot cake?

November 1, 2009

This recipe is delicious! I can eat Pineapple Carrots for any meal. The Cashew Cream is amazing and can be used to top any fruit or dessert.

Pineapple Carrots (machine free carrot “cake”)

2-3 cups grated carrots
1/2 cup chopped pineapple
1/2 cup raisins
1 T lemon juice
1/2 cup pineapple or orange juice
1 tsp. each cinnamon, nutmeg, and powdered ginger
dash of vanilla extract
4-6 fresh pineapple rings
1/4 cup each chopped walnuts and parsley to garnish

Toss all ingredients except pineapple rings and garnishes, and marinate for at least an hour, allowing the juices to soften the carrots. Serve the marinated carrots on top of each pineapple ring and garnish. Add Whipped Lemon Cashew Cream if desired.

Whipped Lemon Cashew Cream

1 1/2 cups cashews, soaked 30 minutes
4-5 dates, soaked 30 minutes
1/3 cup lemon juice
1/4 cup honey
1 tsp. vanilla or almond extract

In blender, combine nuts, juice, honey, and extract. Blend until creamy. Add dates 2 at a time. Blend until smooth.

Pineapple Carrots

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