much thanks to  Russell James, the Raw Chef, for this recipe.

For the cake

3 cup carrot, 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*
Date paste**
1/2 teaspoon salt
1/2 teaspoon orange zest
1/2 cup desiccated coconut

* Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves. If you’re in the US you can use pumpkin pie spice.

** 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

– 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.

Categories: Recipes