This cake is lovely, it’s not too sweet and has an actual cakey texture. I adapted it from a recipe by Chad Sarno. It is very versatile – you can add whatever you have on hand – ie. substitute mesquite flour for the carob, use all apple if you don’t have pineapple, play with the spices, etc. You can also dehydrate...

Recipe Directions

Dehydrate pineapple and choppped apple (not grated) for 8-10 hours or until no longer wet to the touch.
Place all ingredients into a mixing bowl, and mix thoroughly.
Either form into bars or spread mixture out on a Teflex sheet and score with a spatula. Dehydrate for 10-12 hours at 105 degrees, or until soft and cake-like.
Frost with Creamy Cashew Icing, if desired. You can even make several cake layers, and frost between and on top, for a fancier cake.

Crisyn's Thoughts

This cake is lovely, it’s not too sweet and has an actual cakey texture. I adapted it from a recipe by Chad Sarno. It is very versatile – you can add whatever you have on hand – ie. substitute mesquite flour for the carob, use all apple if you don’t have pineapple, play with the spices, etc. You can also dehydrate it longer if you would like a chewier bar, or make it into cookie shapes, if you prefer.
Please note: My kids love this cake, and I have listed it in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nuts to your child.

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I made some but I ran out of oranges so I substituted with lemon juice, way too sour! Otherwise I believe this would taste very similar to a lovely wedding fruit cake. Thank you.

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I tried this - exactly as recipe stated - and it did NOT work out. It got really dry in the dehydrator for 10 hours at 105. Also think it maybe could have used some sweetner like agave - b/c the spices were pretty overpowering.

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I tried this - exactly as recipe stated - and it did NOT work out. It got really dry in the dehydrator for 10 hours at 105. Also think it maybe could have used some sweetner like agave - b/c the spices were pretty overpowering.

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This is a very good cake. However, it is pretty dense and needs a pretty light frosting, or even none at all! Thanks for the recipe!!

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YES!!! A raw carrot cake recipe! This is awesome. Now all I need to do is get a dehydrator, lol

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I just put this into the dehydrator, oooooh i can't wait untill tomorrow! The trouble with raw is it is really hard not to eat all the batter, as it isn't bad for you if you do!!

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I should add that I made these a few weeks ago, and accidentally left them in the dehydrator for almost 2 days. They were no longer soft or cakey, and were almost as chewy as fruit leathers. My kids (almost 2) LOVED the new texture.

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I use the pulp left over from making almond milk. If you are grinding up your almonds specifically for this recipe, you may want to use dry nuts - I find they grind easier for me.

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To soak or not to soak almonds/

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It depends on the texture you would like for the finished cake. I usually spread it out onto one Teflex sheet, and then score and shape it into bars about 3/4" thick.

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I like the sounds of this recipe because it has at least half the calories of other carrot cake recipes I've seen. How big is the finished product? I don't want to spread it too thick or thin. Thanks!

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