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Carrot & Orange Cake


From Issue 10 of News from the Kitchen


Raw Carrot and Orange Cake

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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  • Raw Nachos
  • Curried Swede Risotto
  • Cacao Crepes
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  2. Hans Ruch

    I’m new to this site and I think it’s awesome. I have been making carrot cakes, or cup cakes for the past few months after not wanting to waste my carrot juicer pulp. I just made-up a recipe and it is pretty close to yours. I’m happy you shared the recipe for the frosting though, as I have never come up with something I really loved. I have been using coconut butter and no cashews. So, thank you.

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