Raw Carrot-Banana Cake
April 19, 2011 | 
Author Have carrot pulp? Make cake!
Raw Carrot-Banana Cake (adapted from Healthy Simple Living)
Serves 4 – 6
INGREDIENTS
*3/4 c pecans
*4 medjool dates, pitted and diced
*1.5 c carrot pulp
*1/2 c shredded coconut
*1.5 tsp flax seed oil
*1.5 Tbsp ground flax seed
*1 small, ripe banana
*Dash cinnamon
*Dash of nutmeg
METHOD
Pulse pecans and dates in the food processor using the “S” blade. Add the remaining ingredients and pulse again until a “dough” forms.
Transfer “dough” to ramekins, filling each half-way. (I only found two small ramekins — where did the other two disappear to?! So I took the remaining dough and added it to a larger “ramekin” style bowl.)
Dehydrate on 145F for one hour. Reduce to 105F for another 3 hours. Flip the cake out of the dishes directly to the dehydrator screen and dehydrate for 4 more hours.
I made this incredible frosting and spread it on the carrot-banana cake.
This dessert was delicious! Even the omnivore husband loved this raw, vegan cake!
Original post on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
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This sounds super intriguing. I am wanting to explore more raw foods in the kitchen. Thanks for the recipe.
Becky, please let me know if you try it!