Carrot & Orange Cake

Sep

2008

Click ‘more’ for full recipe

3 cup carrot, finely grated
2 cups pecans, ground in a food processor
1/4 cup raisins, roughly chopped
1 teaspoon nutmeg
1 1/2 teaspoon mixed spice*
Date paste**
1/2 teaspoon salt
1/2 teaspoon orange zest
1/2 cup desiccated coconut

* Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves. If you’re in the US you can use pumpkin pie spice.

** Make the date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a food processor until smooth.

- Thoroughly mix all ingredients together in a large bowl.

- Shape into individual cakes or press into one large cake, ready to be cut at the end.

- Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours. If you don’t have a dehydrator you can simply place the cake into the fridge to set.

For the frosting

1 1/2 cup cashews
1/2 cup water
2 tablespoons coconut nectar or honey
3 tablespoons coconut oil
1 tablespoon vanilla
1/4 teaspoon salt

- Blend all ingredients in a high speed blender until smooth.

- Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.

- Garnish cake with nutmeg.

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Jean

I am not good at improvising! Will you supply the amounts for — “Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves.” Thanks!

From Russell: You really don’t have to be very exact, don’t be afraid to experiment :-) Use 3/4t cinnamon, 1/4t coriander seed, 1/4t caraway, 1/4t nutmeg, pinch each of ginger and cloves
polly

The recipe sounds delicious but by dehydrating doesn’t come out too dry?

From Russell: It actually doesn’t. It’s still pretty moist, especially in the middle.
http://therawchefblog.com Ellen

When your recipes for something creamy call for nuts (for example, the cashews in the frosting), should I assume that they are pre-soaked, or do you specify when they should be presoaked? It looks delicious, and I can’t wait to try it out on my non-raw husband,since carrot cake is one of his favorite desserts!

From Russell: Thanks, Ellen. If you’ve got a really high-powered blender such as the Vita-mix they won’t need soaking.
http://nathalierosephotography.com Nathalie

I made this yesterday and it was absolutely wonderful. The “frosting” is super delish! I didn’t dehydrate it because a couple of my non raw eating friends were visiting and wanted to try it.
They were even more in love with the cake than I was! Must be trying all the “real food” for change :)

Thanks Russell!
http://rawepicurean.net Ingrid

All your recipes are delicious! I plan to make this cake in the next week or two. Thanks for sharing your incredible recipes.
http://koalabrains.blogspot.com koala brains

Thanks for this delicious recipe. My husband has already made this TWICE.
trublu

OMG!!!! I just made this carrot cake, and it is SOOOOOO good as well as simple to make.
I have gathered a few carrot cake recipes but hadn’t made them yet because they were so laborious. I don’t have a juicer yet and most called for carrot pulp and the juice.
I can easily say the other recipes are getting thrown out right away without even being tried.
I have been (80%) raw for 4 months now, have lost 22 lbs and 6 inches in my waist.
If this is what I have to look forward to in my new culinary & health adventure…then bring it on, I am all about raw.
Thanks Russell for giving me back my fav dessert :)
http://www.chefscommunity.com UK Chef

Thanks for the frosting recipie – make a similar cake and needed frosting for it.
http://realrejuvenation.org Amy Tuggle

Thanks for another beautiful and easy recipe. This was my birthday cake this year, even my SAD friends liked it!
Savannah

Hello Russell,

Just to say: you are making eating raw so easy it’s amazing. I have just started eating more raw and was afraid I’d be stuck with all salads and no fun, well………..that’s until I discovered your blog.
You are not by any chance opening a RAW restaurant in southampton any time soon? LOL

Cheers and keep up the good work!
http://www.gedankenfutter.blogdichfrei.com Andrea

This recipe comes with some high recommendations and I am all up to trying it… but one question: what is “agave”? I live in Germany so when my dictionary tells me the German word is Agave, I really am still in the dark!

Is it a paste? A powder? A spice? WHERE do I look for it?

From Russell: It’s proper name is agave nectar and it’s a syrup consistency. In Germany you can get it from here: http://www.keimling.de/
Yaz

This was an amazing cake and I really enjoyed the flavors. My husband loved it too. I tried one before dehydrating and still loved it! Thanks Russell, your website is amazing!
Karen

This is amazing, but is dessicated coconut raw?
http://rawloveuk.com MALACHI

wow great recipe i do carrots and dates alones this recipe is so unique can i order some lol
Kylie

YUM, YUM and YUM. I could eat the whole thing on my own!! It was soooo easy to make and so delicious. I think this is going to become the fav…
Laura

I just made this! I formed it into two cakes (one for me, one for the hubby, haha) and it’s in the dehydrator right now. I’ve been looking for a good carrot cake recipe. Most of the recipes in my books call for carrot pulp, but I wanted one that uses the whole carrot because that’s the way a local raw restaurant makes it, and I wanted to make something similar.

Judging by how awesome the batter tasted before I put it in the D, this recipe is going to be as good as, if not better than, the one at the restaurant. Thanks!
Philip

HI Russel!

Hats off to your recipes, they are the best. I love this carrot cake but a few times I’ve made it there is a sour flavor after dehydrating. I suspect I’m forming them too thick and they are fermenting a little. What do you think?

Thanks for all you’re doing!

From Russell: Sounds like exactly what’s happening, yes.
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http://rawchefblog.com Leslie

Excellent recipe, my kids ate carrot cake 4 the 1st time. Did not
wait for it to be dehydrated tho & it was great just after 1 HR in
the fridge. Added the orange zest as a decoration on top of the icing & it was picture perfect.
Erica

Hi just a question. I noticed that many raw recipes call for nuts of some kind. What do you use if you’re allergic to nuts?

From Russell: It depends on the recipe but sunflower seeds are a good alternative because they are fairly neutral in taste. Some people that are allergic to nuts find they eat cashews OK too.
Gabriel

Hi!
This is a stunning site, recipes and images.

I live in South Africa and have looked around but really cannot find agave. Could you please give me an alternative as I’m dying to try this cake :-)

Is honey or natural Xylitol alright?

From Russell: Both will work but honey will give a distinctive flavour. Dates would work well if you can get some and then blend them with some water.
Paula

I made this for my husband’s birthday. It was unbelievably delicious. I did not have a dehydrator at the time so I just stuck in the fridge. Everyday it tasted even better than the day before!
Jen

Awesome. Followed the instructions and it came out looking like the picture. Let me tell you, it tastes amazing. This will be a monthly staple in our household. Thanks for sharing the recipe.
Natalie

This was the first recipe I made with my dehydrator and to put it simply… it was a success… I loved it. :) Thank you for the recipe. I love that I can get carrots into my dessert, especially when I don’t generally eat carrots otherwise.
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Megan

I made the components of the cake, not realizing that it had to be dehydrated. I put it in a pie pan and stuck it in the freezer, later placing it in the fridge to thaw. It was amazing. I think it could be dehydrated or left as is. Thanks for the recipe!
Cindy

Thank you for this and all the other culinary creations you have shared!
Maureen

Dear Chef, My friend just made this cake and it was sooooooo delicious. The icing is divine. Can you use this icing in a cream pie with blueberries???
Maureen
Anitra008

Okay just ran into this post and this is my most favorite down fall in the cooked world..I am looking at the picture and saying no way this can not be Raw? I am all over this one Russ and will be making it soon. You are all over my face book wall and in all my tweets! Because you are just to darn sweet!
Hugs,
Anitra
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Heana73

Do you have the nutritional info on this cake? Wondering if it's low carb/sugar. Thanks.
Mglodoski

Hi Russell!

Just wanted to know how to i make “Mixed Spice”. Is it 1 tsp each and mix? Tried to find it online but there seems to be different variations of ingredients and not yours listed. Any help would be great!

thanks

michele
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