Carrot & Orange Cake Recipe

Cake, anyone? Carrot and orange cake sounds delicious in itself - but when we realized there was another great recipe out there that would take on our juicing pulp leftovers. If you have juiced, still juice - you know those carrot pulp scraps can build....and what do we do with them?
Although carrot pulp can be somewhat dry (that was the point of juicing - to remove the juice of the little carrot...so you may want to add a touch of liquid to the recipe if you go the route of the pulp.

There used to be guilt over tossing them out - no more! The cake is here......

For the cake

• 3 cups carrots, finely grated
• 2 cups pecans, ground in a food processor
• 1/4 cup raisins, roughly chopped
• 1 teaspoon nutmeg
• 1 1/2 teaspoon mixed spice*
• Date paste**
• 1/2 teaspoon salt
• 1/2 teaspoon orange zest
• 1/2 cup desiccated coconut

* Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves. You can use pumpkin pie spice.

** Make the date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a food processor until smooth.

1. Thoroughly mix all ingredients together in a large bowl.
2. Shape into individual cakes or press into one large cake, ready to be cut at the end.
3. Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours. If you don’t have a dehydrator, you can simply place the cake into the fridge to set.

For the frosting

• 1 1/2 cup cashews
• 1/2 cup water
• 2 tablespoons coconut nectar or honey
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

1. Blend all ingredients in a high-speed blender until smooth.
2. Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.
3. Garnish cake with nutmeg.

Recipe from: http://www.therawchef.com