Recipe: Sweet Poppyseed Cake

Ingredients:

1 C walnuts or pecans, ground
1/2 C poppy seeds, ground
3-4 carrots or 1 C pulp from juicing
1 C date paste / soaked and pitted dates
2 TS flax seed or psyllium husk
lemon juice of half a lemon plus the rind (organic please!)
pinch of salt

Frosting:
1 C coconut oil
3/4 agave
juice of half a lemon

Decoration:
12 raspberries

Preparation: 

CAKE – Combine all dry ingredients: poppy seeds, nuts, lemon peel and salt.

Then add the rest: carrots, dates and lemon juice.

Knead well then either press into a tarte pan or shape the cake with your hands.

FROSTING – Blend all ingredients, then refrigerate until solid enough to be spreadable.

Spread onto cake, decorate with berries, store in the refrigerator before serving.