Carrot Cake

Ingredients

3 cups grated Carrots

1 1/2 cups Dates

1/2 cup Raisins

1 tsp Cinnamon

1/2 tsp Nutmeg (optional)

1/4 tsp Cloves (optional)

2 cups Pecans

1/2 cup shredded unsweetened Coconut

1/4 cup Water

1/4 tsp Sea Salt

1/4 tsp Allspice (optional)

Directions

1In a food processor, process pecans into a fine meal

2Then add dates to pecans in food processor and process again until well mixed

3Add coconut and process again. Remove mixture from food processor and pour into a large bowl.

4Then add carrots. Add all remaining ingredients to bowl and stir until well mixed

5Take raw carrot cake batter and with your hands shape into individual small cake circles about 3/4 of an inch thick, 4 inches in diameter.

6Place cake circles onto Paraflexx® lined Excalibur® Dehydrator trays. (Do not make a big loaf, it will not dehydrate properly. You must shape into individual cakes!)

7Dehydrate on highest temperature for 1.5 hours. Reduce heat to 125 degrees F and dehydrate for another 10 hours until moist inside and crispy on the outside.