This is a completely different version of a raw recipe I found on the internet called Raw Cinnamon Bread. After making that, I thought it was a bit flaxy tasting and had way too much cinnamon and cloves. So, I started thinking that carrot cake ingredients would be really good in a raw version and came up with Raw Carrot Cake Bread. It's chewy and moist and goes nicely with apricot preserves or vegan cream cheese (Tofutti brand or Follow Your Heart).
You will need a dehydrator for this recipe.
Raw Carrot Cake Bread
1 cup ground raw sunflower seeds
2/3 cup grated, unsweetened coconut
3/4 cup grated carrots
1/2 cup packed pitted dates
3/4 cup chopped fresh pinapple or tidbits (drained, reserving juice)
1/4 cup ground flax
1/2 tsp allspice
1/2 vanilla bean
1/2 tsp sea salt
1 cup raw walnuts, processed into small bits
1/3 cups organic currants
Process your walnuts first. Set aside.
In food processor, add all ingredients except walnuts and currants. If using tidbits, add a little of the reserved pinapple juice (if needed), while processing until mixture becomes smooth, but not too wet. Transfer to a bowl.
|Carrot Cake mixture|
before going in dehydrator
Stir in walnuts and currants. Spread on teflex or parchment-lined dehydrator tray with the back of a large spoon. Dehydrate at 105 degrees overnight or 10 hours. Remove, flip and dehydrate another 4 to 5 hours or until desired texture is achieved.