BEET CARROT CAKE

BEET CARROT CAKE image

Number Of Ingredients 22

2 cups whole wheat pastry flour
3 teaspoons baking soda
1/4 cup date sugar
1 cup pineapple, blended
1 ripe banana, mashed
1 cup applesauce (no sugar added)
1 teaspoon vanilla extract
1 cup chopped walnuts
1 - 1/2 cup raw carrots, peeled and shredded
1 cup raw beets, peeled and shredded
1 cup currants (optional)
BUTTERNUT LEMON SAUCE
1 medium butternut squash, peeled and cut in chunks
1/2 cup date sugar (found in health food stores)
1 cup carrot juice
1/4 cup lemon juice
2 teaspoons lemon zest
1/4 teaspoon lemon extract
MACADAMIA CREAM
1 1/3 cups raw macadamia nuts, unsalted
1 cup soy milk
2/3 cup dates, pitted

Steps:

Preheat oven to 350 degrees. Mix flour and baking soda in a bowl. In a larger bowl, beat date sugar, blended pineapple, mashed banana, and applesauce together. Stir in the vanilla and mix thoroughly. Add the flour mixture along with the chopped walnuts and mix. Now add the shredded carrots and beets. Mix well. Spread in a 9" square nonstick baking pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Butternut Lemon Sauce-Place squash, date sugar and carrot juice in a pan and cover. Simmer for about 15 minutes, or until squash is tender. Puree squash with carrot juice, lemon juice, lemon zest and lemon extract. Keep warm and drench warm cake with it. Macadamia Cream-In Vita-Mix or food processor blend together nuts, soy milk and dates until smooth and creamy. Place dollop over each piece of sauce drenched cake.