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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   Raw

3 cups grated carrots
2 cups pecans
1.5 cups dates
1/2 cup shredded coconut
1/2 cup raisins
1/4 cup water
1 tsp cinnamon
1/4 tsp sea salt
1/2 tsp nutmeg (opt)
1/4 tsp allspice (opt)
1/4 tsp cloves (opt)

1. Grate carrots either by hand or in a food processor with a grating attachment. Place into a huge bowl and set aside. 2. Process pecans in an empty food processor. Process into a fine meal. 3. Add dates to pecans in food processor and process again until well mixed. Add coconut and process again. 4. Remove mixture from food processor and add mixture to the big bowl that contains the carrots. 5. Add all remaining ingredients to the big bowl and stir until very well mixed. 6. Line three dehydrator trays with parchment paper.
7. Take raw carrot cake batter and with your hands shape into individual small slices of cake about of an inch thick, 3 inches wide and 5 inches long, like a hashbrown shape or into little circles like the photo. Plop slices/rounds of individual-sized cake portions onto parchment paper. (Do not make a big loaf, it will not dehydrate properly. You must shape individual slices!) 8. Dehydrate on high for 1.5 hours. Reduce heat and dehydrate for another 10 hours or until your desired consistency is reached. I like them to be crisp on the outside, mostly dry but still a bit moist on the inside. Store in refrigerator when ready.

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