Carrot & Orange Cake

From Issue 10 of News from the Kitchen

For the cake

• 3 cups carrots, 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 United States, 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.

1. Thoroughly mix all ingredients together in a large bowl.
2. Shape into individual cakes or press into one large cake, ready to be cut at the end.
3. 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

1. Blend all ingredients in a high-speed blender until smooth.
2. Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.
3. Garnish cake with nutmeg.

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