Recipe Directions

  • 1. Grate carrots either by hand or in a food processor with a grating attachment. Place into a huge bowl and set aside.
  • 2. Process pecans in an empty food processor. Process into a fine meal.
  • 3. Add dates to pecans in food processor and process again until well mixed. Add coconut and process again.
  • 4. Remove mixture from food processor and add mixture to the big bowl that contains the carrots.
  • 5. Add all remaining ingredients to the big bowl and stir until very well mixed.
  • 6. Line three dehydrator trays with parchment paper.
  • 7. Take raw carrot cake batter and with your hands shape into individual small slices of cake about ¾ of an inch thick, 3 inches wide and 5 inches long, like a hashbrown shape or into little circles like the photo. Plop slices/rounds of individual-sized cake portions onto parchment paper. (Do not make a big loaf, it will not dehydrate properly. You must shape individual slices!)
  • 8. Dehydrate on high for 1.5 hours. Reduce heat and dehydrate for another 10 hours or until your desired consistency is reached. I like them to be crisp on the outside, mostly dry but still a bit moist on the inside. Store in refrigerator when ready.
  • 9. When you're ready to eat, just spread some refrigerated raw cream cheese icing onto a slice of this raw carrot cake recipe and eat immediately. And smile!

The Rawtarian's Thoughts

By The Rawtarian

Raw carrot cake recipes are another gem that eluded me until I'd been raw for about two four years or so. But now I love to make them because the taste takes me right back to my childhood since carrot cake was a big treat in our household.

This raw carrot cake recipe does require dehydrating, but it's still simple to make. You don't have to make icing either, although it does taste better with raw cream cheese icing on it. (Like, duh! What doesn't taste better with icing on it, right??! I mean, seriously.)

And with my 30th birthday coming up, it makes sense to get into raw cake mode with this raw carrot cake recipe!

Big thanks to Dee whose request inspired me to post this recipe with her comments on my raw cheesecake recipe.

Recipe Photos

Nutrition Facts

Nutritional score: 73 out of 100
  • This recipe is very low in Sodium.
  • This recipe is low in Calories, and Carbohydrates.
  • This recipe is an excellent source of Vitamin A.
  • This recipe is a good source of Dietary Fiber.
  • This recipe is a noteworthy source of Protein, Iron, and Vitamin B6.

Amounts per 126 g (4 oz) suggested serving

NameAmount% Daily
Calories 358 15 %
Protein 4 g 8 %
Fat 24 g 30 %
Carbohydrates 38 g 11 %
Dietary Fiber 8 g 24 %
Sugars 27 g
Calcium 55 mg 5 %
Iron 1.5 mg 11 %
Sodium 110 mg 5 %
Source: USDA, The Rawtarian

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Comments and Reviews

Top voted

244 votes
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Hi ,this is my first recipe that I'm doing in my new dehydrator....my question is what temp is considered high in the dehydrator?

216 votes
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Thank you! They came out so delicious!!!

204 votes
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I'm so glad! :) What's up next for you and your dehydrating next?

All

3 votes
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Hi Laura Jane. Can I substitute almonds for pecans and can I use shredded fresh coconut instead of dried coconut for this carrot cake recipe (and in general for all the recipes that call for dried shredded coconut)? Also can I use golden berries instead of dates (for this recipe and all your recipes that call for dates)? I do want it to turn out right and wouldn't want to take the time to make it and it turn out not right so wondering if these would make a difference? Looking forward to this recipe -thanks!

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Hi Spring!
Substitute almonds for pecans? No, almonds are not oily enough. you can use walnuts though.
Fresh coconut instead of dried? No, too wet!
Goldenberries instead of dates. Yes, if you must. Dates are better, though!

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That makes sense. Thanks for the advice. So excited to make it tomorrow. I've grown a taste for your lighter and tastier recipes. Loved the stuffing, too! I'm only a bit limited in ingredients because I'm trying to use what my mom has in the apt. She has the money to do the shopping for expensive things like nuts (around $13/pound) and I have yet to get her to eat raw foods. I'm eating them alone for now since she automatically says she won't like something raw. I'm now eating "different" from her when I eat raw, which seems to make her feel a little alienated from me when she sees it.

3 votes
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Ah, I see! :)
Maybe with time you can tempt your mom into trying something raw. You never know!

82 votes
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jeannine's Review

Raw carrot cake recipe
5
5 out of 5

These were dreamy. I gifted them to three friends and I think two are now considering getting a dehydrator (seriously!). I used Turkish apricots because I was out of dates and boosted the lemon. Looking forward to trying out the original recipe with dates! They make a very filling breakfast treat.
Thanks again, Laura Jane. Your website has been indispensable to me.

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Nice substitutions re: the Turkish apricots :) You're a good friend to be sharing your goodies, Jeannine. I don't mind sharing my recipes, but I am not a big fan of sharing my actual real-live-edible food heehee

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This is my first time on a raw cooking site and I really really want to start doing some of the recipes. However, I just tried doing buttertarts with beans and maple syrup and the taste is amazing but I find it looks too much like a pumpkin pie. Do you have any suggestion as to how could I make them runny like the real thing????

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Hi Lise,

Which recipe were you using?

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ChrissiFisher's Review

Raw carrot cake recipe
5
5 out of 5

Awesome! Made last night, and they are delish! I was at the end of my pecans so about 1/4 cup was walnuts..which is fine by me because we always did chopped walnuts on the top of the carrot cake icing anyway :) I added the nutmeg and a pinch of ginger for that holiday spice taste. I did 1/4 cup scoops, shaped into circles and got 12 servings. waiting for my cream cheese icing to chill! <3

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Sounds pretty, Chrissi!

I find walnuts/pecans sub pretty much interchangeably in most recipes. Mmm to the ginger addition!

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jesusgodsgift's Review

Raw carrot cake recipe
5
5 out of 5

I am having a problem with this recipe.....it is so good I cant get them into the dehydrator before my family eats all of the batter!!! This is definitely a keeper!!!!! Thank you so very much!!!! This is the best carrot cake I have ever had!

91 votes
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Lol that's a good problem to have Rebecca

87 votes
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I'm planning to make these for my son's 1st birthday party. Could I put the cakes into a cute cupcake liner in the dehydrator?
Thanks:) Excited to try this!!

94 votes
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You sure can Katie! Happy bday to your little guy :) 1 year - did it go by fast?

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Janice DeWalt's Review

Raw carrot cake recipe
5
5 out of 5

Wonderful! My friends loved this recipe so much, thank you so much.

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I'm so glad, Janice :)

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Just made these. Instead of folding in the raisins, I put them in the food processor. Used a bit of nutmeg and ginger too. Dehydrated for many hours...shaped them into little 2" cakes. Really delicious, this recipe is a keeper. Made an icing with coconut butter, a little agave, a squeeze of lemon juice and some water. Laid a slice of strawberry on top and garnished with fresh mint. Very yummy!

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Awesome Maria. I do have one question though, where's my little cake?? It sounds deelish and I want a bite! :P

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can you still do this recipe and eat it without a dehydrator please x

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Hi Pauline, try this raw carrot cake recipe - a dehydrator is not required for this one: https://www.therawtarian.com/raw-carrot-refrigerator-cake-recipe

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Could you put the carrot cake batter into little cupcake holders and then place them in the dehydrator? or would that not work? Looks soooooo yummy just reading the recipe! :)

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Hi Sierra, That would work wonderfully!

244 votes
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Hi ,this is my first recipe that I'm doing in my new dehydrator....my question is what temp is considered high in the dehydrator?

Top Voted
173 votes
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Hi Danielle, is considered around 135 degrees.

216 votes
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Thank you! They came out so delicious!!!

Top Voted

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