Carrot+&+Orange+Cake

[|Carrot & Orange Cake]



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

Make the **date paste** by grinding 1c soft dates and 1/2c orange juice in a food processor until smooth.
 * Mixed spice** is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves.

• 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.

1 1/2c cashews 1/2c water 2T agave 3T coconut oil 1T vanilla 1/4t salt
 * For the frosting**

• 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.