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 % |
Print This Recipe (PDF)
My Recipe Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteRelated To This Recipe
FREE Raw Recipe Package
Subscribe to newsletter below. Get the 11 Best Raw Recipes (PDF E-Book Package) instantly.
The Rawtarian Recipes
Latest Certifications
-
kami_kev_5
Low-Fat Raw CleanseAugust 22, 2019 -
theartluva
Low-Fat Raw CleanseMay 22, 2019 -
marial4366
Raw Baby Steps ProgramMay 12, 2019 -
Mona
7-Day Raw Summer ChallengeJuly 5, 2018
Comments and Reviews
All
The Rawtarian
Feb 11, 2012
♥
The Rawtarian
Feb 11, 2012
:)
Janice
Feb 10, 2012
One of my favorite things to eat from the past. :) Looks really good!! Love your website! You are definitely getting a following! Congratulations. And, by the way,. you deserve it. I tell many people about your website!!
The Rawtarian
Feb 10, 2012
Be still my heart.
Thank you Janice :)
Hugs!
Keesha
Feb 10, 2012
Oh, this looks yummy. I love carrot cake. I'm going to try it! :)
Christy
Feb 27, 2012
OMG!!!! I've just put this recipe together and I swear half of it didn't even make it into the dehydrator it is SOOOOOOOOO delicious!!!!!!! I didn't have enough carrot so I added a bit of pineapple to it. YUMMMY!!! Thank you so much for posting all that you do. I have purchased many books on raw foods but yours is the site I refer to the most. Thanks again!
pammianne
Mar 25, 2012
I didn't have pecans so I used walnuts (which is what I'm used to seeing in regular carrot cake recipes). I just put what was left of my "batter" in the dehydrator - it's so yummy as it is. I think I'll wait until I'm done dehydrating to make the icing because I have a feeling I'd have to whip up a second batch if I made it in advance
The Rawtarian
Mar 26, 2012
Hi Pammianne - how did it turn out out of the dehydrator?
The Rawtarian
Feb 28, 2012
:)
And LOVE the pineapple addition. Pineapple is an excellent addition to carrot cake - flavors go perfectly.
The Rawtarian
Feb 10, 2012
Hi Keesha! Thanks for your note :)
Leave a Comment or Review