About the Recipe
This dehydrated carrot cake is perfect to share on any occasion.
600g of peeled carrot
32 small pitted dates
2 cups of ground almonds
4 tsp of pyillium husk
8 tbs of flax seed then freshly ground
3 tsp of cinnamon
3 tsp of nutmeg
7 cups of water
1 cup of freshly squeezed orange juice
1 cup of cashews then freshly ground
3/4 cup of soaked and drained dates
1/2 cup of raw dried coconut flesh
the juice of one lemon
3/4 cup of water
1/4 cup of grated carrot
Step 1 Make the two cakes by putting all of the ingredients into a high powered blender and blend until a smooth but think consistency.
Step 2 Remove the mixture from the blender and put into two circular cake molds 7.5 inches in diameter and 1.5 inches tall. Half of the mixture in one and the other half in the other.
Step 3 Place the cakes into a dehydrator for 24 hours at 110f, removing them from the molds and turning them after 12 hours dehydration.
Step 4 Make the cake frosting by putting all of the ingredients into a high powered blender and blend until think but smooth.
Step 5 Remove the carrot cakes from the dehydrator, and cover the top side of one of the cakes with frosting, about 2 cm thick and place the other cake on top of it.
Step 6 Now cover the remainer of the cake thickly and complealty with the frosting.
Step 7 Top the cake as desired with the grated carrot.
Step 8 Place cake onto a serving plate, serve and enjoy.