Put all the ingredients except the carrots into a food processor. Process until creamy. Mix in the grated carrot and spread mixture onto teflex sheet and form into a large square or use spoonfuls to make individual sized buns. Dry at 145 for an hour or two, then flip over using another tray lined with teflex, peel back the original teflex. Dry until firm on the outside and reasonably ‘cooked’ on the inside. If drying more than 3 hours turn down dryer to 115 (as recommended by Gabriel Cousens)

Make an icing using your favourite nut cream OR blend an orange, 2 bananas, 1 dessertspoon coconut oil, pinch salt, agave to taste, vanilla adding enough water to create desired thickness. Cover the cake and decorate with poppy seeds or seasonal fruits, whatever you want. Enjoy!!