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
Kimberly
Apr 21, 2012
Love the recipe, thanks. It was my inspiration to make thin chewy carrot cookies, and i used up the carrot pulp from juicing that often ends up I the compost. They are delicious.
Penelope
Mar 30, 2012
I'm looking forward to trying this one! I made a carrot cake recipe from therawchef.com a while ago, and while it was very tasty, it was just so complicated and time-consuming (although part of that might have been hand-grating the carrots! whoops!). One question though. I've found that making my food look good has a lot to do with my desire to both eat it and continue making it. So, how did you get your cake so perfect looking? Did you use some kind of cookie mold to make it perfectly circular? Definitely does not look like a hand-shaping job ;)
Kathy
Mar 09, 2012
Sounds perfectly yummy and wholesome! Can you use an oven on low? Mine can only go as low as 170 deg., higher than the temps you mentioned. I don't have a dehydrator. Thanks!
The Rawtarian
Mar 09, 2012
Hi Kathy,
No, it won't work in an oven. :(
The Rawtarian
Mar 09, 2012
But you can make these no-bake raw brownies instead :) http://www.therawtarian.com/raw-brownie-recipe/ (no D. required)
Crystal
Mar 06, 2012
When you say, dehydrate on high, what temperature is that? Same with the low... I'm new to this...just started my new raw lifestyle a couple weeks ago and your website has been a lifesaver!! I got a dehydrator yesterday and I'm eager to make this recipe in particular, but I was just unclear on the temperature. Also, I had a question. Is sugar raw? Is there any sugar that I can eat? Thanks again for everything!
The Rawtarian
Mar 09, 2012
No, sugar is not raw.
For sweeteners people use stevia, dates, banans, agave nectar (might be raw but highly proceessed), raw unprocessed honey (not vegan), maple syrup (not raw)
Low is 105 degrees Fahrenheit (40.6 degrees Celsius) or lower. High is probably 130 degrees
nora
Feb 22, 2012
sorry i was wrong my friend told me that and i did not look for the truth it is in the right place and she went in to because of the frosting.
The Rawtarian
Feb 28, 2012
No problem Nora! Thank you for letting me know :)
There is nothing worse than having something WRONG and nobody telling you! I hate that. Like I had an email autoreply on saying that I was on vacation for like a week even though I was back from vacation and nobody told me about it. Arg!!?? Jeez.
It is kind of confusing to have the recipe in both categories, I will admit. Thank you for your feedback and for caring Nora. Muah! Bye
nora
Feb 22, 2012
it look delicious I just want to let you know that the recipe is in a wrong place it said that no need dehydrator and that's not the case , thank you for all your nice information i love it.
Nora
Jennifer
Feb 22, 2012
I just found your site recently through Pinterest. I loved and saved many of your recipes to make soon. I made the carrot cake yesterday with only a couple of changes. When I was at Whole Foods about a year ago, I purchased a piece of raw carrot cake ($9 a slice) and it was not dehydrated. I really loved it but could not afford to pay that much for one small slice again. I decided to taste your cake without putting it in the dehydrator and LOVED IT! I even iced a piece for my non-raw eating friend and he loved it, too. I will be making this again and again. The only change I made with the recipe was to leave out the water. It turned out perfect. I may have thrown in a few extra dates (to finish my supply). Excellent. Thank you so much!
Jen
The Rawtarian
Feb 28, 2012
$9 a slice! Wow.
I like your idea. I think I like a hybrid a lot of this carrot cake recipe - like, half dehydrated on outside still kinda mushy in the middle - actually, probably more like 3/4 dehydrated.
Love the idea and thanks for sharing. Readers who don't have dehydrators will be glad to read about your experience
Rebecca
Feb 20, 2012
I have been looking for a good carrot cake recipe. Thanks for this!! Thanks for your site and encouragement in my journey into raw living!!
The Rawtarian
Feb 20, 2012
It is my pleasure Rebecca
Lisa @bitesforbabies.com
Feb 20, 2012
This looks delicious...ironically I've been craving carrot cake lately-which is odd for someone who ONLY eats chocolate desserts!!! ;-)
The Rawtarian
Feb 20, 2012
Lol, I don't discriminate when it comes to desserts. As long as it's sweet I'm in :)
lahna vanderbush
Feb 17, 2012
i made this last weekend and it is delicious! the flavors are perfect and i love it for lunch :)
The Rawtarian
Feb 18, 2012
Yay! I am so glad you like it Lahna. :)
Dee
Feb 12, 2012
Glad I was able to inspire this awesome recipe..I am going to substitute coconut flour for the ground nuts..I think almond flour would taste heavenly in this as well, but alas I am allergic to almonds :-( ..Will try this tomorrow and let you know how it turns out..
Thanks!
The Rawtarian
Feb 12, 2012
Awesome Dee! Bummer about the almond allergy - but sounds like you've got a handle on some good substitutions
Kristina
Feb 11, 2012
I adore carrot cake. this looks amazing. thanks for sharing. This one is for the recipe box. ;) and with a new food processor on it's way, it looks like alot of fun for me and my 9 year old to make together. <3
The Rawtarian
Feb 11, 2012
Ooh love 9 year olds. Old enough to have a good conversation. Young enough to still care!
Tom
Feb 11, 2012
Looks amazing. I don't have a dehydratetor. Can you suggest one?
The Rawtarian
Feb 11, 2012
Most raw foodists recommend "The Excalibur 9 tray" but it is very expensive. Knock-off square ones are pretty good, brands like Good4U and VegiKiln. (Cheaper than excalibur)
http://www.therawtarian.com/recommended-raw-food-appliances-and-specialty-items
Avoid cheap round ones. The air doesn't circulate properly
Ashlyn
Feb 11, 2012
OMGosh! I'm definitely going to be making this soon!!! Awesome pic!
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