MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wild Carrot Cake
 Categories: Cakes, Desserts, Fruits, Citrus
      Yield: 2 Cakes
 
MMMMM---------------------------ICING--------------------------------
     38 oz Silken tofu (2 pkg);
           - drained
    3/4 c  Dates; chopped
    1/4    Fresh lemon or lime juice
      2 tb Arrowroot or kudzu
      2 tb Fresh bread crumbs
      1 tb Almond oil
      2 ts Vanilla extract
      2 ts Ground cinnamon
      1 ts Liquid stevia -OR-
      2 tb Honey, barley malt, or rice
           - syrup
    1/2 ts Orange extract
    1/2 ts Salt

MMMMM----------------------------CAKE---------------------------------
      4 c  Sweet brown rice flour
           - (19 oz); plus:
      4 c  Oat flour (1 lb)
           +=OR=+
     35 oz Any whole-grain flour
      1 c  Arrowroot or kudzu
    3/4 c  Flax seeds; +3 tb,
           - fresh ground (6 tb seeds)
      2 ts Star anise; fresh ground
      1 ts Coriander seed; fresh ground
  1 1/2 ts Nutmeg; fresh grated
      2 ts Salt
      1 ts Baking soda
  2 1/4 c  Apple juice; +2 tb
      1 c  Oil
    1/4 c  Fresh lime or lemon juice
    1/2 c  Lecithin granules
      2 ts Liquid stevia
  1 1/2 c  Raisins
  1 1/2 c  Wild carrot taproot; grated
 
  Wild carrots are especially good in carrot cake because they
  provide more flavour than commercial carrots do, and they're still
  crunchy after cooking.
  
  Unlike the usual cakes, in this recipe you add the icing before you
  bake the cake.
  
  Set the oven @ 350°F/175°C.
  
  To make the icing: In a food processor, combine the icing
  ingredients and process until smooth.
  
  To make the cake: Mix together the flour, arrowroot, ground
  flaxseed, spices, salt, and baking soda in a large bowl.
  
  In a blender, combine the apple juice, corn oil, lime juice,
  lecithin granules, and liquid stevia and process until smooth. Mix
  the wet ingredients into the dry ingredients, being careful not to
  overmix. Stir in the raisins and grated wild carrots.
  
  Divide the batter evenly between two oiled 12" round cake pans.
  Pour the icing over the cake batter in each pan. Bake the cakes
  until the bottom of each one is lightly browned, about 40 minutes.
  Let the cakes cool on wire racks before serving.
  
  From The Wild Vegetarian Cookbook
  
  From: http://www.carrotmuseum.co.uk
  
  Uncle Dirty Dave's Archives
 
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