Carrot Pineapple Shortcake

Julie Rodwell
The Complete Book of Raw Foods



Start with the cream cheese as that will take about 24 hours to make

2 c fresh shredded carrot
1 1/2 c minced dried pineapple
1 1/2 pecans, unsoaked and ground into flour
1/4 c raisins
3/4 c dates, pitted and minced
1 1/2 TBSP cinnamon
1 1/2 TBSP mesquite powder
1 tsp nutmeg
1/4 tsp sea salt

Cashew Cream Cheese
2 c cashews, soaked 12 to 14 hours
1/3 c rejuvelac
1 TBSP coconut butter
1/2 tsp vanilla bean
2 TBSP date paste
1/4 tsp sea salt

1/4 c shredded coconut
fresh pineapple slices, for garnish
finely shredded carrot, for garnish


place everything in a bowl
hand mix
mix gently but throughly to make sure date are evenly distributed
line the bottom of a 6in springform pan with plastic warap
press cake firmly into the pan

Cashew Cream Cheese
use a juicer to homogenzie the cashews
hand mix the rejuvelac
allow to sit in a glass bowl or wrapped in cheese cloth for 12 to 14 hours
when done culturing hand mix in the rest of the ingredients

Frost the cake with the Cream Cheese
sprinkle with the toppings