Raw/Vegan Carrot Cake Recipe

This rich and decadent dessert is absolutely delicious! Bring this lovely, moist "cake" to any gathering and it'll be the hit of the party. 

Cake Ingredients

  1. 4 medium carrots
  2. 2 cups pecans
  3. 1/4 cup raisins
  4. 1 tsp nutmeg
  5. 1 1/2 tsp pumpkin pie spice
  6. 1/2 cup dates
  7. 1/2 cup orange juice
  8. 1/2 tsp salt
  9. 1/2 tsp orange zest
  10. 1/2 cup desiccated coconut

Frosting Ingredients

  1. 1 1/2 cup cashews
  2. 1/2 cup water
  3. 2 T raw honey
  4. 3 T coconut oil
  5. 1 T vanilla
  6. 1/4 tsp salt
  7. 1 tsp nutmeg

Cake Directions

  • Grate carrots very finely for a total of three cups. 
  • Place carrots in large bowl.
  • Place two cups of pecans in a food processor, grind finely, then add to bowl with carrots.
  • Next, add raisins to food processor, then add to bowl. 
  • Next, place dates and orange juice in food processor and process until smooth.
  • Add remaining ingredients and blend well.
  • Pour mixture onto dehydrator sheet and shape into a one-layered cake (rectangular or round).
  • Place cake in dehydrator for at least 8 hours (but no more than 12 hours) to dehydrate. Set temperature to 115 degrees Fahrenheit.

Frosting Directions

  • Blend all frosting ingredients well.
  • Chill.
  • When the cake is ready, spread frosting on cake and sprinkle nutmeg on top.
  • Slice and enjoy!

Recipe courtesy of GoneRaw.com, found here.

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