This recipe is from THE RAW CHEF's blog.
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To see: http://therawchefblog.com/carrot-orange-cake/
Posted: 10 Sep 2008 02:45 PM CDT
From Issue 10 of News From The kitchen
Click ‘more’ for full recipe
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 oil
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 nutmeg.
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