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I’m embarrassed to admit that I’ve owned my dehydrator for several months now and have yet to produce anything post-able. I’ve had a few flops with it (damn you juice pulp crackers) and some recipes that are just so-so.
One recipe that is still in progress is my homemade fruit roll-ups. They taste amazing (the only ingredients are strawberries and bananas):
But they look like bologna, ick!
Well, I FINALLY made something today that I a. loved and b. would make again. I have to credit JL at JL Goes Vegan for the recipe. She called this recipe Raw Carrot-Banana Cake, but I’m calling it Raw Mini Carrot Cakes. Served with my Macadamia Sweet Cream Sauce, they.are.the.bomb. Thanks JL!!!
The other cool thing about this recipe is that you can use some of your veggie pulp from the juicer. I’m making loads of this lately:
As long as your juice is heavy on the carrots, you can use the pulp for this recipe. If you’re only using greens or adding other crazy stuff like onions to your juice, then stick to the carrots only. For the cakes, you’ll only need about 2 cups of the pulp. The first step is to throw 6 large dates into a food processor with 3/4 cups of pecans or whatever nut you like. Pulse until they are combined and then add the remaining ingredients:
I spooned the batter into my mini muffin pan:
I dehydrated the crap out of these babies: 2 hours at 145 degrees and then I removed them from the pan and dehydrated another 7-9 hours at 115-125 degrees. They were “cooked” through and even a little crunchy on top, just like a real carrot cake should be! How delicious do these look? (Confession: I actually ate 4 of them for dessert and about double the amount of cream sauce pictured here).
Here’s the recipe:
Raw Mini Carrot Cakes – Makes 12 total
2 cups vegetable pulp (mainly carrot)
6 large dates, pitted
3/4 cup pecans
1/4 cup unsweetened dried coconut
1 tablespoon flaxmeal
1 ripe banana
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
1/4 cup water
Combine pecans and dates in a food processor and pulse until mixed. Add the rest of the ingredients and process for 30-45 seconds. Spoon batter into a mini muffin pan and dehydrate at 145 degrees for 2 hours. Remove cakes from pan and dehydrate on screens for another 7-9 hours at 115-125 degrees. Serve with Macadamia Sweet Cream Sauce.
The next time I make this, I’m going to add some raisins into the batter for extra sweetness and texture.
This recipe isn’t exactly light, but it is fabulous for a treat.
As part of my resolution to have more fun, I went to a new hiking spot today! It was less than an hour from my house but provided some excellent scenery and a decent amount of exercise. Here’s a picture of me at the top of the trail:
What’s the next fun activity you have planned for this summer? It can be as small as eating cake (ha!) or something big like a vacation.