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
- 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
| Name | Amount | % 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 % |
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Comments and Reviews
Top voted
Danielle
Mar 25, 2013
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?
Danielle
Apr 12, 2013
Thank you! They came out so delicious!!!
The Rawtarian
Apr 20, 2013
I'm so glad! :) What's up next for you and your dehydrating next?
All
ginaf
Mar 25, 2018
HI Laura Jane! Great recipe!! How would it turn out if I added psyllium seed? If it would be good to add, how much would you say? Thank you!! Gina
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Apr 19, 2018
Hi Gina! It's hard for me to say for sure, since I've never done it. But it's a good idea to help soak up some of the excess liquid.
I don't think I'll get a chance to test this myself any time soon, BUT I think if I was to try it, I'd start with 1 tablespoon psyllium husk as my first attempt :) (A little goes a long way, as you know.)
Janis Higgins
Jan 02, 2018
I was wondering what I can use to sub pecans? I cant use any nut or tree nut. Thanks!
The Rawtarian
Jan 02, 2018
Hi Janis!
Unfortunately, nut allergies can be tricky when making raw food recipes, as the nuts are a huge component of the recipe itself. To learn more about nut substitutions, listen to this podcast (or read the transcript): https://www.therawtarian.com/rfp05-nut-substitutions
Instead of substituting, I would suggest looking for a recipe that doesn't call for nuts as this recipe is unlikely to turn out.
But, a silver lining for you - I have a large collection of quality nut-free recipes here:
SWEET NUT-FREE: https://www.therawtarian.com/raw-nut-free-sweet-recipes
SAVORY NUT-FREE: https://www.therawtarian.com/raw-nut-free-sweet-recipes
I hope this helps :)
candicer
Mar 20, 2017
Great cake for a first time going raw birthday ? we loved it and it really was easy. Started it last night and it was ready for lunch with family.
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Mar 20, 2017
Happy belated birthday, Candice! Cakes look great - and love the roses, were they a birthday gift?
Spring
Oct 09, 2015
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!
melanieeeee
Feb 12, 2018
melanieeeee's Review
Raw carrot cake recipe
I used almond flour and they turned out AMAZING! Going to make again the same way .
The Rawtarian
Feb 22, 2018
I'm so glad the recipe worked out for you, Melanie! Did you use almond flour instead of the pecans?
melanieeeee
Feb 22, 2018
melanieeeee's Review
Raw carrot cake recipe
Yes! Just subbed almond flour for the pecans and they turned out amazing! Thanks for the recipe, and for replying! A good reminder to make these again! :)
The Rawtarian
Mar 01, 2018
Yay! Thanks for clarifying Melanie :)
It's comments like yours that make this place useful for us all.
xox
The Rawtarian
Oct 10, 2015
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!
Spring
Oct 11, 2015
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.
The Rawtarian
Oct 12, 2015
Ah, I see! :)
Maybe with time you can tempt your mom into trying something raw. You never know!
jeannine
May 25, 2014
jeannine's Review
Raw carrot cake recipe
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.
The Rawtarian
May 26, 2014
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
LISE
Apr 19, 2014
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????
The Rawtarian
Apr 21, 2014
Hi Lise,
Which recipe were you using?
MittenMaker
Dec 18, 2013
ChrissiFisher's Review
Raw carrot cake recipe
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
The Rawtarian
Dec 26, 2013
Sounds pretty, Chrissi!
I find walnuts/pecans sub pretty much interchangeably in most recipes. Mmm to the ginger addition!
Rebecca
Dec 06, 2013
jesusgodsgift's Review
Raw carrot cake recipe
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!
The Rawtarian
Dec 18, 2013
Lol that's a good problem to have Rebecca
Katie D
Nov 22, 2013
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!!
The Rawtarian
Nov 23, 2013
You sure can Katie! Happy bday to your little guy :) 1 year - did it go by fast?
Janice DeWalt
Nov 13, 2013
Janice DeWalt's Review
Raw carrot cake recipe
Wonderful! My friends loved this recipe so much, thank you so much.
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