Carrot & Orange Cake

Russell James

3c carrot, finely grated

2c pecans, ground in a food processor

1/4c raisins, roughly chopped

1t nutmeg

1 1/2t mixed spice*

Date paste**

1/2t salt

1/2t orange zest

1/2c desiccated coconut



* Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves.



** Make the date paste by grinding 1c soft dates and 1/2c 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 1/2c cashews

1/2c water

2T agave

3T coconut butter

1T vanilla

1/4t 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 ground nutmeg.





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