Raw Carrot Zucchini Cake


Raw Carrot Zucchini Cake Recipe

  • Prep: 30 mins
  • Dehydrate: 5 hrs


2 cups Oat Flour

1/2 cup Chia Seeds

1/2 cup Orange Juice

1 cup diced Pineapple

1 cup shredded Zucchini (grated)

Zest from one Orange

1 cup Almond Flour

1/2 cup Maple Syrup

1 cup Water

1 1/2 cup shredded Carrots (grated)

1 tsp Vanilla

1 tsp Cinnamon


1In a large bowl, whisk together the oat flour, almond flour and chia seeds

2In a small bowl, whisk together the maple syrup and orange juice

3Stir wet ingredients into dry ingredients

4Add water by the tablespoon if batter is too dry

5Stir in pineapple, carrots, zucchini, vanilla, cinnamon and orange zest

6Pour ½ cup of the mixture into a 4½ – inch round metal baking ring. Pat into place.

7Then place ring on a Paraflexx® lined Excalibur® dehydrator tray. Remove ring. Make a total of 6 round cakes.

8Dehydrate at 145ºF for 45 minutes

9Reduce heat to 115ºF and dehydrate for 2 to 4 more hours, flipping onto Paraflexx sheets half way through dehydration. Let cool.