Raw Carrot Bliss ‘Baby Cakes’
This recipe was originally not a dehydrated one. Without a high quality food processor I was unable to get the mixture ground up enough and thought that dehydrating these would me marvelous.
No refrigeration needed if dried out well, or eaten within a couple of days.
The texture was amazing- I actually was surprised at how yummy this raw food was!
- 1 cup almonds
- 1/4 cup walnuts
- 1/4 cup pecans – I reduced the nuts slightly
- 6 Medjool dates, pitted
- 1/4 cup raisins
- 1 tsp coconut oil
- 1/4 cup coconut,shredded and unsweetened
- 2 large carrots,shredded
- 1 tbsp flaxseed, ground
- 1 tsp cinnamon
- pinch of nutmeg
1. Combine all ingredients in a food processor and process until combined. Mixture can still be chunky. Careful not to over-process nuts as these releases too much of the oil.
2. Shape into balls and roll in coconut or cinnamon.
3. Refrigerate for 1 hour.
NOTE: You can try adding pineapple (fresh or dried) and grated ginger for an extra kick.
If your mixture is too moist, add additional ground flaxseed.
Dehydrator Method Directions:
The mixture was a little chunky so I thought to try and dehydrate these in my Excalibur dehydrator.
For those of us without a high quality food processor, this mixture works well with part very chunky and the rest pureed, -experiment with textures.
Dehydrating this mixture ended up turning what was a sloppy mess, as some parts were over ground and others were not, into a winner recipe.
Press out the shapes you would like your ‘Baby cakes’ to be, and dehydrate at 115 degrees F. for minimum 12 hours – or longer depending on desired texture wanted.
Cookie cutters can be used- but go small.
Note: though when dehydrating you must thoroughly dry the food if you want to store it long term. Silica gel packs can also be inserted in storage- in glass preferred- but some dehydrated items need to breath a bit- or molds can grow- yucky, so just be aware of this.
Thank you Danielle for the original recipe. Adapted from
‘Raw Food Recipe: Raw Carrot Cake Bliss Balls’
– by Danielle Felip