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Raw Orange & Carrot CheezeCake

Ingredients

For the cake

  • 3 cups carrots, finely grated
  • 2 cups pecans, ground in a food processor
  • 1/4 cup raisins, roughly chopped
  • 1 tsp nutmeg
  • 1 1/2 tsp teaspoon mixed spice Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves.
  • Date paste Make the date paste by grinding 1-cup soft dates and 1/2 cup orange juice in a food processor until smooth.
  • 1/2 tsp teaspoon salt
  • 1/2 tsp teaspoon orange zest
  • 1/2 cup desiccated coconut

For the frosting

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

Instructions

For the Cake

  • Thoroughly mix all ingredients together in a large bowl.
  • Shape into individual cakes or press into one large cake, ready to be cut at the end.
  • 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

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