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| Raw mini carrot cakes |
Here is another delicious raw dessert from my recipe book of the moment – ‘easy living food’ – by Natalie Reid and Noel Marten.
Cake:
4 C carrots, finely grated
2 C almonds, or other nuts
1 C date jam
1 C dessicated coconut
1 C orange juice
1/2 C raisins
1 T ginger, juiced or minced
2 t mixed spices
1 t orange zest
1 t nutmeg
1 t salt
Crush the almonds in the food processor, or use a heavy rolling pin.
Mix all cake ingredients in a bowl.
Measure out in to approx 1/3 C size portions, shape into little cakes about 1 cm thick, and place on solid dehydrator sheet.
Dry for about 6 hours, remove from solid sheets and dry for another 2 hours.
Icing:
1 1/2 C cashews
1/2 C water
3 T coconut oil
2 T agave syrup, or honey
1/2 t vanilla powder
1/4 t salt
Blend all icing ingredients in a blender, and spread onto cakes.
Garnish with zested carrot strips and grated nutmeg.
Some notes:
I didn’t have any raisins, so left this out.
This is vegan, provided you use the agave option and not the honey.
One thing I love about this recipe book is that the recipes actually work. The only thing I would say is that we use less drying time than they say.
I can still heartily recommend this book, which you can get from their website ‘easylivingfood’
Bon apetit!
