Ingredients
![carrot pulp](https://cdn.shopify.com/s/files/1/2605/7292/files/carrot-pulp_1200x.png?v=1709236521)
2 cups carrot pulp
![walnut meal](https://cdn.shopify.com/s/files/1/2605/7292/files/walnut-meal_1200x.png?v=1709236521)
1 cup ground walnut meal
![orange pulp](https://cdn.shopify.com/s/files/1/2605/7292/files/orange-pulp_1200x.png?v=1709236521)
1/4 cup orange pulp
![agave](https://cdn.shopify.com/s/files/1/2605/7292/t/13/assets/pf-a5cd35b0--honey_1200x.png?v=1629240980)
2 Tbsp raw agave nectar
![cinnamon](https://cdn.shopify.com/s/files/1/2605/7292/t/13/assets/pf-0f28cdd3--pumpkinspice_1200x.png?v=1629397376)
1 tsp cinnamon
![salt](https://cdn.shopify.com/s/files/1/2605/7292/t/13/assets/pf-bbd32edb--seasalt_1200x.png?v=1623900344)
1 pinch sea salt
Directions
- Combine in a food processor with the s-blade attachment in place and process to a thick dough.
- Remove and form into 2 inch cakes.
- Dehydrate with a dehydrator at 118°F for 4 hours.
![Carrot Orange Cakes](http://tribest.com/cdn/shop/articles/Carrot-Orange-Cakes.jpg?v=1709237161)
Carrot Orange Cakes
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