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| Raw Carrot & Orange Cake Photo and recipe is courtesy of The Raw Chef. TheRawChef.com |
The following recipe, along with the photo above, was provided by The Raw Chef. Thank you Russell James.
3 cups carrots, finely grated
2 cups pecans, ground in a food processor
1/4 cup raisins, roughly chopped
1 teaspoon nutmeg
1 1/2 teaspoon mixed spice (pumpkin pie spice)
Date paste*
1/2 teaspoon salt
1/2 teaspoon orange zest
1/2 cup desiccated coconut
2 cups pecans, ground in a food processor
1/4 cup raisins, roughly chopped
1 teaspoon nutmeg
1 1/2 teaspoon mixed spice (pumpkin pie spice)
Date paste*
1/2 teaspoon salt
1/2 teaspoon orange zest
1/2 cup desiccated coconut
* Make the date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a food processor until smooth.
- Thoroughly mix all ingredients together in a large bowl.
- Shape into individual cakes or press into one large cake, ready to be cut at the end.
- Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours. If you don’t have a dehydrator you can simply place the cake into the fridge to set.
For the frosting
1 1/2 cup cashews
1/2 cup water
2 tablespoons coconut nectar or honey
3 tablespoons coconut oil
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup water
2 tablespoons coconut nectar or honey
3 tablespoons coconut oil
1 teaspoon vanilla extract
1/4 teaspoon salt
- Blend all ingredients in a high speed blender until smooth.
- Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.
- Garnish cake with nutmeg.
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