MissCurves
New Member
- 1 2/3 cups whole-wheat pastry flour
- 1 tsp baking powder
- 3 tsp baking soda
- 3 1/2 cups pitted dates, divided
- 1 cup pineapple chunks in own juice, drained
- 1 banana
- 1 cup unsweetened applesauce
- 1 cup raw beets, shredded
- 3/4 cup raw carrots, shredded
- 1/2 cup raw zucchini, shredded
- 3 tbsp natural cocoa powder
- 1/2 cup currants
- 1 cup chopped walnuts
- 1 1/2 cups water
- 2 tsp vanilla extract
- 1 cup raw macademia nuts and/or raw cashews
- 1 cup vanilla soy, hemp or almond milk
- 2/3 cup pitted dates
- 1/3 cup brazil nuts or hazelnuts
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
Directions
Preheat oven to 350°F. Mix flour, baking powder and baking soda in a small bowl. Set aside.
In blender or food processor, purée 3 cups of the dates, pineapple, banana and applesauce. Slice remaining 1/2 cup dates into 1/4-inch pieces.
In large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture. Add the blended mixture and mix well.
Spread in a 9 x 13-inch nonstick baking pan.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
For the icing, use a high-powered blender and combine all icing ingredients until smooth and creamy. Spread on cooled cake.
