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
All
The Rawtarian
Jan 26, 2013
Lol Nick
Tim
Jan 09, 2013
Freaking brilliant!
Posted from The Rawtarian App
The Rawtarian
Jan 09, 2013
Tim, I know you are but what am I?
:P
Lauren
Jan 04, 2013
Made these last night. Without the icing, tastes like a "morning glory" muffin only no wheat, no sugar, no acrylamides! Love it.
The Rawtarian
Jan 06, 2013
Glad you like Lauren!
Bonnie
Dec 29, 2012
I'm not finding the raw cream cheese icing recipe.? Help please. This is a childhood fave for me too.
Posted from The Rawtarian App
The Rawtarian
Jan 06, 2013
Hi Bonnie, use the search function (bottom bar) and type "cream cheese" and you shall find it!
Jana
Dec 29, 2012
New to raw, just got a small Excalibur. Tried the carrot cake and the onion bread. LOVED them both. Thanks so much for posting.
The Rawtarian
Dec 29, 2012
Hi Jana, glad they both worked out well for you! You chose great recipes to start with :) Congrats on your new dehydrator!
Arjumand
Dec 23, 2012
Hi there, I was looking up ways to slim down, im the biggest i have been in my life...your recipes seems easy i love dates and they are part of my regular diet...my question which dehydrator do u recommend? What brand? Thanks look fwd to hearing from you:)
The Rawtarian
Dec 23, 2012
Hi Arjumand! Re: dehydrators, most raw foodies recommend the "Excalibur" (9-tray model). They are the best, but they are also expensive. You can also get cheaper models that are "knock-offs" - "Good4U" and "VegiKiln" are both good. (They are white. Get a 9 or 10 tray.) Just avoid getting those round dehydrators that stack together. They don't circulate air well. Hope this helps!
Ellen
Dec 10, 2012
I made this and it is fantastic!! I halved the portions and tweaked it here and there to my taste/what i had in my pantry but followed the basic recipe. It is the best raw cake I have ever tasted! The texture is perfect! I dehydrated til firm enough to hold but still soft. Mmmm YUM! Thankyou for your awesome site! :)
The Rawtarian
Dec 11, 2012
Be still my heart! xox :)
JenniferP
Dec 10, 2012
I made these for the first time yesterday. I am in absolute awe how yummy they are. My family is totally impressed with them. Looking forward to making the icing today to top them off! thx for sharing !!
The Rawtarian
Dec 11, 2012
Yum! And everything is better with icing, no?
ShireenS
Nov 22, 2012
This is amazing. Even yummy without dehydrating. Thank you for posting this recipe. I am new to raw foods and this is fabulous.
The Rawtarian
Nov 25, 2012
Hi Shireen! So glad you are enjoying :) I hope you were able to dehydrate and enjoy the dryer texture :)
leela
Sep 24, 2012
hey, i've not got a dehydrator, what's the difference between one of those and using a very low oven setting? and why put water in if you're going to spend energy removing it afterwards? i'm new to raw, please forgive my daft questions....
The Rawtarian
Sep 24, 2012
There are no daft questions :) An oven cooks (heats) while a dehydrator removes moisture - they work differently - dehydrator relies a lot on the fan. As for adding wetness and then removing, that is a very good question! Mostly it's to facilitate the mixing process - without making it moist it's hard to combine the ingredients. Hope that makes sense!
charein Price
Sep 22, 2012
Don't hate me!!!! I cooked them.!!! they were absolutely amazing. i left out the water - will cut the dates down by half next time. (too sweet for me)
baked in slow oven 150 deg celcius for aprox one hour.
The Rawtarian
Sep 22, 2012
I could never hate you Charein :) I am impressed that they turned out okay in the oven as the recipe wasn't intended to be ovenized. Thanks for sharing and so glad you liked!
Mellisa
Aug 08, 2012
Yumm. I can't eat wheat and have been craving carrot cake (refuse to eat the boxed gluten free stuff) I've been using lots of nuts and veggies as replacements (shocking how versatile the are). I'm so glad I found this site. I had to force myself not to eat the dough before getting it onto the trays. I ended up using a zuchinni in with carrots because I didn't have enough carrots once grated. I'm excited to try more of your recipes!
Kei
Aug 04, 2012
Now I am so interested to buy dehydrator! I am seriously becoming a raw vegan for my health.
The Rawtarian
Aug 09, 2012
Do it! You won't regret it :)
Amber
Jun 19, 2012
I am so inspired by your recipes! I do not have a dehydrator (yet!) but do have a dehydrate setting on my new oven, it can be set as low as 100 degrees, will this work? Thanks so much!
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