Carrot and Orange Cake

Ingredients

• 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

Directions

•  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.

Recipe found at: http://therawchef.com/therawchefblog/carrot-orange-cake