Spicy Carrot Cakes

Spicy Carrot Cakes
Who doesn’t love a delicious moist carrot cake! Well here’s a raw version that maximises the goodness!
Cake ingredients:
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.
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.
These are delicious eaten straight from the dehydrator, slightly warm, you can also freeze them and warm them up as needed.
Icing Ingredients:
1 cup cashews
2 tablespoons lemon or orange juice
2 tablespoons coconut nectar
1 teaspoon vanilla extract
A splash of water as you mix
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.
Candied Walnuts
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!
recipe type: