Serves: 8
Preparation Time: 40 minutes
 
Ingredients:
2 cups (240 g) whole wheat pastry flour
1 teaspoon baking powder
2 teaspoons baking soda
1/4 cup (50 g) date sugar
1 cup (245 g) pureed pineapple
1 banana, mashed
1 cup (245 g) applesauce
2 teaspoons ground cinnamon
3 teaspoons ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup (120 g) chopped walnuts
1/2 cup (72 g) currants
1 cup (110 g) peeled and shredded carrots
1 cup (130 g) peeled and shredded beets
BUTTERNUT LEMON SAUCE
1 medium butternut squash, peeled and cut in chunks
1/2 cup (100 g) date sugar
1 cup (250 mL) carrot juice
1/4 cup (63 mL) lemon juice
2 teaspoons lemon zest
1/4 teaspoon lemon extract
MACADAMIA CREAM
1 1/3 cups (179 g) macadamia nuts, unsalted
1 cup (250 mL) soy milk
2/3 cup (98 g) pitted dates, preferably Medjool (soft and plump)

Instructions: Preheat oven to 350 degrees. Mix flour, baking powder, and baking soda in a bowl. In a larger bowl, beat date sugar, pineapple, mashed banana, and applesauce together. Stir in spices. Add the flour mixture along with the chopped walnuts and currants. Now, add the shredded carrots and beets. Mix well. Spread in a nonstick 9 X 9 (23 x 23 cm) inch baking pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Serve with Warm Butternut Lemon Sauce and Macadamia Cream.
BUTTERNUT LEMON SAUCE: Cover and simmer squash and date sugar in carrot juice about 15 minutes or until tender. Puree squash with carrot juice, then add lemon, lemon zest, and lemon extract. Keep warm and drench warm cake with it.
MACADAMIA CREAM: In Vita-Mix, Blendtech, or other powerful blender blend all ingredients together until smooth and creamy. Place dollop over sauce drenched cake.