MV Farm Market Favorites
Hundreds of people stroll through the farmer’s markets where we sell all sorts of different summer treats from out of the oven popovers to wild rice and cucumber salad. This recipe is among the favorites of our loyal customers.
Raw Carrot Cake
8 C Shredded Carrot
2 C Dates
2 C Pecans or Walnuts
1.5 C Apricots
2-3 C Shredded Coconut
2 C Raisins/ Currants
Cinnamon, Nutmeg, Clove, Allspice (to taste)
Cashew Butter Sweetened with Agave or Honey
Shred Carrots, then pulp, Squeeze or drain out excess liquid.
Soak dates and apricots and squeeze out excess liquid
Food process dates, apricots and nuts. Add to carrot pulp.
Add raisins, spices and coconut to desired consistency.
Portion 4 onces into a ring mold to shape.
Grind cashews and add agave or honey to icing consistency.
Top carrot cake with icing.
Quinoa Salad with Shaved Carrot
Cook quinoa as directed on package and let sit to room temperature. Add shredded carrot (any amount will due)
and toss with dressing.
For the Dressing:
1 Clove Garlic
Zest of 2 Limes
2 Tablespoons Scallions
1/2 jalepeno, seeded and minced
1/2 tsp Cumin Seeds
1/2 tsp Coriander
1/2 tsp Dry Mustard
1/3 Cup Olive Oil
1/3 Cup Orange Juice
2 Tbl Chopped Cilantro