Carrot & Orange Cake

From Issue 10 of News from the Kitchen


Raw Carrot and Orange Cake

For the cake

  • 3 cups carrots, 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 United States, 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.

  1. Thoroughly mix all ingredients together in a large bowl.
  2. Shape into individual cakes or press into one large cake, ready to be cut at the end.
  3. 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 teaspoon vanilla extract
  • 1/4 teaspoon salt
  1. Blend all ingredients in a high-speed blender until smooth.
  2. Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.
  3. Garnish cake with nutmeg.


    • Russell

      It’s been a while since I made this, so I honestly can’t remember. But just make it as thick as the slice in the pic :)

      Dehydrate at 115 degrees F.

  1. Paul

    This recipe is beautiful! I made it with no dehydrater – just in the fridge – and it was really delicious. Great flavours!! Thank you

  2. Barbara Holland

    Hi could you let me know which food dehydrator you would recommend, can’t wait to get started but don’t wish to waste my money on a bad buy. Thanks for your help.

      • Judy

        Hi Russell,
        I need to get a dehydrator. It’ll be used in my small house, so I was thinking of getting one that’s quiet and stainless steel. That seems to be the TSM you used to recommend. I think a machine with a sound would keep me awake at night. But I’m concerned that the temperature setting on the TSM is difficult & imprecise.
        So, are you only using the Excalibur 9 tray with a timer now? What do you recommend for me, wanting very quiet and preferring stainless steel?
        Thank you!!

        • Russell

          Hey Judy, Excalibur do a stainless steel one now, so the next one I buy will be that. They don’t make a huge amount of noise – it’s just a small fan. But everyone’s tolerance is different to noise.

          • Judy

            So you think that the Excalibur stainless steel is better than the TSM?

            I’ve always heard that Excalibur dehydrators are very noisy.

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  4. Hans Ruch

    I’m new to this site and I think it’s awesome. I have been making carrot cakes, or cup cakes for the past few months after not wanting to waste my carrot juicer pulp. I just made-up a recipe and it is pretty close to yours. I’m happy you shared the recipe for the frosting though, as I have never come up with something I really loved. I have been using coconut butter and no cashews. So, thank you.

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