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

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99 votes
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I'm so glad, Janice :)

212 votes
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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!

170 votes
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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

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

129 votes
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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

112 votes
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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! :)

113 votes
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Hi Sierra, That would work wonderfully!

286 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
187 votes
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Hi Danielle, is considered around 135 degrees.

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

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

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Hi Laura-Jane
Just wondering if this recipe can be stored in the freezer? If not, how long would it last in the fridge?
Thanks :-)

30 votes
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Hi Carrie, I don't think that I've ever frozen these, but in my experience dehydrated cakes and breads and crackers keep pretty well in the freezer.

Re: the fridge, these keep pretty well in the fridge - 5 days maybe?

Hope this helps :)

25 votes
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Thanks Laura-Jane that's really helpful :-)

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can you use the carrot pulp from juicing?

23 votes
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Hi Joe, great question, Yes, although you might want to use half pulp and half fresh carrots just to make sure the consistency doesn't get too out of whack :)

17 votes
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Oh that's a shame :/ and you can't put it in the fridge to chill? Kind of like a brownie, or would that not work either? Sorry to be a pain

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Hi Tayla, this recipe is meant to be dehydrated. But I can recommended a lot of other recipes that you can make for a birthday that don't require one. For example, raw cheesecake, raw brownie recipe and icing, raw banana cream pie, raw apple pie, etc. Hope this helps!

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Hi there, this recipe sounds amazing, i was just wonderng though, would this recipe work in a oven? I don't have a dehydrator but this sounds perfect for my mums birthday. Thanks

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Hi Tayla, no sorry, a dehydrator is required for this one :( Oven won't work

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hiya when do you add the psylium husk and what method x

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Hi Declan, although I use psyllium husk a lot, it is not called for in this recipe.

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I have these in the dehydrator now... the mixture was SO good I could have eaten it right out of the bowl!! Can't wait for them to be done:)

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So glad you enjoyed them Sara :)

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WHAT'S A HASHBROWN SHAPE? I HAVE A BIG BOWL, BUT WHAT THE HELL IS A HUGE BOWL? SHOULD THE BOWL FILL MY KITCHEN?!?!?! I DON'T WANT TO SWIM IN CHIPPED UP CROTS!!!!!

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