Who doesn’t love a delicious moist carrot cake! Well here’s a raw version that maximises the goodness!

 

2 medium sized carrots

2 cups walnuts

½ cup raisins

½ cup dates

½ cup shredded coconut

2 teaspoons psyllium husk

2 teaspoons chia seed powder

2 tablespoons coconut nectar

1 teaspoon vanilla extract

1 teaspoon cinnamon powder

1 teaspoon ginger powder

Zest of ½ and orange

Pinch of salt

a splash of water as you mix.

 

Method: 

Mix everything in a food processor keeping in mind that you want it a little chunky. Place mixture into mini muffin moulds (silicone is best) and place in dehydrator for about 5 hours. Remove from moulds and dehydrate a further 2 hours.

 

 

1 cup cashews

2 tablespoons lemon or orange juice

2 tablespoons coconut nectar

1 teaspoon vanilla extract

A splash of water as you mix

 

Method: 

Place everything in a blender and blend till smooth. Place in the fridge for about an hour.

 

Remove your warmed cakes from the dehydrator. Put the cream into a piping bag and put a small dollop on each cake. Top with a candied walnut * and a little orange or lemon zest.

 

1 cup walnuts

2 tablespoons coconut nectar

4 medjool dates

pinch of salt

 

Soak Walnuts overnight. Soak dates for 30 minutes to soften. Place everything but the walnuts in a food processor and blend so you have a smooth-ish paste. Add the walnuts and pulse briefly to break them just a little.

 

Spread out on dehydrator trays and dehydrate for about 48 hours. These will keep beautifully in a jar and are great for adding a little something to any desert and also a nice addition to salads!