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Carrot & Orange Cake
The carrot cake is absolutely amazing.
Servings8
Nutrition (For one serving)
Calories: 465kcalCarbohydrates: 37gProtein: 9gFat: 35gSaturated Fat: 7gSodium: 260mgPotassium: 632mgFiber: 8gSugar: 18gVitamin A: 8064IUVitamin C: 11mgCalcium: 58mgIron: 3mg
Ingredients
Cake
- 3 cups carrots finely grated
- 2 cups pecans ground in a food processor
- 1/4 cup raisins roughly chopped
- 1 tsp nutmeg
- 1 1/2 tsp mixed spice
- 1/2 tsp salt
- 1/2 tsp orange zest
- 1/2 cup desiccated coconut
- 1 cup soft dates pits removed
- 1/2 cup orange juice
Frosting
- 1 1/2 cups cashews
- 1/2 cup water
- 2 tbsp xylitol
- 1/4 cup coconut butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
Cake
- 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 a 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.
Frosting
- 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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I would like to calculate the nutritional values on this recipe. Any idea how many servings as written?
Thank you for sharing your wonderful creations.
From memory I think around 6 servings, maybe 8.
Awesome – thank you.
Anyway to make these into Raw cake balls?
Yes, you could roll them, perhaps with some dates and desiccated coconut to have them stick together.
Hi Russell ,can I use fan oven at 40 c for dehydrator ? Thank you
Yes, that’ll work, but you may find it dehydrates quicker (sometimes up to a third quicker) so you’ll need to keep an eye on it.
Really good flavours and a good chew unlike “normal, cooked” cakes! Delicious. Thank you for your excellent recipes, we really appreciate them.
Namaste! Russell, can I just use my vitamix for the date paste and not the food processor?
It would be easier!
Hey Roxanne, you sure can!
I love this carrot cake. I too, did not put in the dehydrator. My friends request this cake each year for their birthdays. 🙂
Love that! 🙂
Hi Russel
What size is the carrot cake and at what temperature do you dehydrate it>
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.
Hi Russell
What would be a great substitution for the nuts the cake recipe?
Instead of the pecans, you could use coconut flour and instead of the cashews, you could use young coconut meat.
I’ve just bought some commercial coconut flour (raw – a decent brand) and realise that it is completely different to ground dried coconut flakes as it has been defatted and is really really fine and dry. I’m not sure now what you are suggesting above when you say that coconut flour would be a good sub for the 2 cups pecans. Should I try 1) 2 cups coconut flakes, then grind them (this would weigh probably half of 2 cups pecans), 2) 2 cups ground coconut flakes, 3) 2 cups commercial flour or……… What do you suggest. Would love a professional opinion!! At a guess I’d go for 4 cups coconut flakes which I estimate will be the same weight as 2 cups pecans, but I’m only guessing (I’m a mathematician not a chef!)
Would also love some recipes for the commercial stuff which appears to be getting popular but for which there are very few recipes lying around.
Hey Louise, I think that answer was specifically to someone who didn’t want to use nuts, so I had limited options. Coconut flour would work still. It’s not really a weight issue, it’s a volume thing.
What kind of commercial stuff are you seeing that you’d like recipes for? Maybe I can create a few things 🙂
The commercially available raw coconut flour I’m talking of is defatted and very fine and dry. I believe that it may be the coconut equivalent to nut pulp flour in the sense that it is made from the coconut fibres mainly with the greater part of the fats removed. It is far far drier and higher in fibre than ground coconut flakes (meal). You will have seen defatted almond flour on the market I’m sure. It’s the commercial coconut equivalent to that. Surkin make it, as do Groovy Foods (it’s a new product) and there is another brand called Coconut Secrets I think too. I have a pack of the Groovy Food stuff.
It is popular I think because of the Paleo craze. And all the recipes I find are horrid,- full of eggs and butter. I think we’ll be seeing a lot more of these defatted nut flours around. I imagine the commercial almond flours would work fine in place of almond pulp flour.
I wouldn’t dare try and bake with the Groovy Food coconut flour I’ve bought. I rarely dare to bake anyway. I tend to theorise…..I’ve nevertheless used it stirred into porridge and smoothie and other desserts. It is gorgeous. It is almost like a protein power really in texture – and, probably, nutrients.
Please do get in there Russell and beat the rest of the UK vegan food world into creating something and delicious with it. You might also like to write blog about it, pointing out the difference between these commercial nut flours, and whole nut meals. I imagine the nearest you could get to a home made equivalent of the commercial coconut flour would come about it you made a nut milk by blending raw coconut flakes and water, straining off the pulp, dehydrating it then grinding finely. I make porridge quality coconut milk like this all the time (it is very cheap) and always use the meal wet (put back in porridge usually or on fresh fruit salad or whatever).
So get yourself some raw coconut flour (the groove Food stuff is £3.50 for 500 g in Tesco – other brands are far far dearer) and make us something lovely. Show those Paleo guys that you don’t need eggs and butter to have cake.
There’s a raw food cake making chef around somewhere who uses coconut flour in all her creations. I can’t remember her name but will look her up now.
If you read this you’re a brave man.
This is to follow the long comment I’ve just written you,
Lady who uses coconut flour a lot is Caroline Fibaek. She has a raw cake book.
I’m 50 in a few weeks so please make me a raw coconut flour cake. I’ll join your fan club if you do,
X
There are a number of manufacture around (Ie Holland and Barrett) who sell ‘almond flour’ but it’s actually almond meal. Someone needs to write a law to sort out the latest raw food vocabulary.
Hey Louise, I think I may have mislead you 🙂
I’m totally familiar with coconut flour and use it in various recipes. I’ve used it in swiss roll pastry, as well as a new naan bread that I’m just about to post. Keep an eye out for that one 🙂
Fantastic. Sorry, I didn’t realise I was preaching to the converted. You asked me above for a description of the commercial coconut flour I had, which I thought meant that you were unfamiliar with such a product and and wanted an explanation as to what it was. I was surprised I admit! So many peoples equate nut flours with nut meal. And fair enough! People can call it what they like so long as they make clear what they are using. Do you call ‘meal’ ‘flour’? And ‘oil’ ‘oil’ or’butter’ ? And ‘butter’ ‘manna’? Or ‘butter’? The terminology is in a mess. Please clean it up for us and write some laws. You are boss.
So yes, post your stuff. Looking forward to it very much.
And please too realise that I have my tongue firmly between my teeth when I rant and that I’m actually giggling as I write and assume that because you are British that you can relate to it.
I’m not mad honestly. Just a theoretical physicist – and I need everything defined precisely or I can’t function.
Haha, thanks, Louise 🙂
Ok I’m going to guess that 4 cups whole large coconut flakes will give the same amount of meal as 2 cups pecans after grinding. Commercial defatted coconut flour will be far too dry. I wouldn’t have a clue how much to use.
This recipe is beautiful! I made it with no dehydrater – just in the fridge – and it was really delicious. Great flavours!! Thank you
Thanks, Paul
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.
Hey Barbara, I use the Excalibur 9 tray with a timer.
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!!
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.
So you think that the Excalibur stainless steel is better than the TSM?
I’ve always heard that Excalibur dehydrators are very noisy.
They do produce a bit of a hum. But overall, I prefer using them over TSM. Just because they feel nicer to work with.
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.
Love! Love! Love! This will help me this month as we try going fully raw for 30 days xxx Dani
That’s great! Let us know how it goes 🙂
made this recipe over the weekend. can i just say OMG, bloody delicious. i have been subtely drip feeding the fella delicious raw desserts. he is a massive dessert lover and absolutley loves the fact that now i can enjoy a delicious dessert with him instead of always turning his sugary, lacking in nutrients substitutes down. I love that these desserts can also be eaten as a quick breakfast option given its jam packed full of goodness.. more of these please James..i love your choreographed fantastic recipes
made this recipe over the weekend. can i just say OMG, bloody delicious. i have been subtely drip feeding the fella delicious raw desserts. he is a massive dessert lover and absolutley loves the fact that now i can enjoy a delicious dessert with him instead of always turning his sugary, lacking in nutrients substitutes down. I love that these desserts can also be eaten as a quick breakfast option given its jam packed full of goodness.. more of these please James..i love your choreographed fantastic recipes
Love it, Lynda, thanks! 🙂
Just made my first ever Raw food recipe, the carrot and orange cake, very excited to try it and loving your site, looking forward to a new way of eating!
Jill
Just made my first ever Raw food recipe, the carrot and orange cake, very excited to try it and loving your site, looking forward to a new way of eating!
Jill
Hi Russell thanks for this great recipe, I love it! Can’t believe how good it tastes. Quick question, do you have any idea how long this would keep for in the fridge? Thanks 🙂
Hi Russell thanks for this great recipe, I love it! Can’t believe how good it tastes. Quick question, do you have any idea how long this would keep for in the fridge? Thanks 🙂
3 or 4 days in the fridge, Lauren 🙂
Hey I was wanting to know what is the best alternative for date paste? I seem to be very sensitive to dates and sweet things in general, but a lot of recipes keep calling for it so I figured I’d ask the raw food master 😉 😉 thanks, love ♥ 😀
Hey I was wanting to know what is the best alternative for date paste? I seem to be very sensitive to dates and sweet things in general, but a lot of recipes keep calling for it so I figured I’d ask the raw food master 😉 😉 thanks, love ? 😀
Date paste is used as a binder and sweetener. If you’re really sensitive to sweet things, then you’ll need to use a sweetener that’s not actually sugar, such as stevia or xylitol.
You could also try blending some apple or pear, which would bind this, but doesn’t have as much sugar.
This is really sensational! Put mixture in ramekins & take them on a picnic. Thank you so much!
This is really sensational! Put mixture in ramekins & take them on a picnic. Thank you so much!
I’ve just made the cake but wondering how long to set it for in the fridge as i Dont own a dehydrator at the moment. Thankyou
I’ve just made the cake but wondering how long to set it for in the fridge as i Dont own a dehydrator at the moment. Thankyou
Can you use Macedemia nuts instead of pecans? I am strict when it comes to fat profiles in nuts and pecans has too many Omega 6’s. Thanks!
Can you use Macedemia nuts instead of pecans? I am strict when it comes to fat profiles in nuts and pecans has too many Omega 6’s. Thanks!
I made this cake twice in the last 2 weeks. It is delicious. I’m definitely looking at raw food in a different way, all because of you Russell 🙂
I made this cake twice in the last 2 weeks. It is delicious. I’m definitely looking at raw food in a different way, all because of you Russell 🙂
Hi Russell, in Australia in the state of Victoria we are not allowed to bring nuts to school and I wanted to make some raw snacks for the kids to take in their lunch boxes. Is there an alternative to nuts for this recipe? Thanks!
Hi Russell, in Australia in the state of Victoria we are not allowed to bring nuts to school and I wanted to make some raw snacks for the kids to take in their lunch boxes. Is there an alternative to nuts for this recipe? Thanks!
I really love that cake, amazing. Ingredient I did Soak my nuts. Thank you so much. Next it is pumpkins pie for thanksgiving. Can ‘t wait. Question. Should I put the dehydrate time down because I leave in altitude ?
Val
I really love that cake, amazing. Ingredient I did Soak my nuts. Thank you so much. Next it is pumpkins pie for thanksgiving. Can ‘t wait. Question. Should I put the dehydrate time down because I leave in altitude ?
Val
Hi there, I am allergic to coconut. Can you suggest an alternative please.
Hi there, I am allergic to coconut. Can you suggest an alternative please.
Hi Zeke,
Add more carrot to the main cake recipe and use cacao butter for the frosting.
Looks delish. Would like to know the difference between Flavor/taste and moistness between warming the carrot cake in the dehydrator or firming in the refrigerator.
I saw a post below that said the calorie count was 3000 for the cake and 1000 for the frosting. Yikes! Is that for the entire recipe? If so how many servings does this recipe yield.
Also, could you add a weights and measures converter to your website? and calorie counter.
Great site! I signed up for the course 🙂
The dehydrator one be a little firmer and dryer. To be honest, everyone that has made the fridge one said it was just right like that.
The thing with raw food is that people seem to be able to eat more and not worry about calories. I know people that have increased their calorie intake and still lost weight with raw food. General thought it that the body can deal with it better.
I think there’s too much of a focus on counting calories and it seems to create a prison for people, and so I’m reluctant to put calorie counts on everything. I would much rather people learnt o eat intuitively and eat only when hungry, taking into account how they feel on a daily basis. To me, eating raw food, creating a natural, healthy lifestyle with a holistic philosophy doesn’t mix with worrying about counting calories.
This is a great article about calorie counting: http://www.healthylifestylebalance.com/calorie-counting.html
With regards to the weights and measures converter, what would you want to convert into what?
Great to have you along on the course! 🙂
Looks delish. Would like to know the difference between Flavor/taste and moistness between warming the carrot cake in the dehydrator or firming in the refrigerator.
I saw a post below that said the calorie count was 3000 for the cake and 1000 for the frosting. Yikes! Is that for the entire recipe? If so how many servings does this recipe yield.
Also, could you add a weights and measures converter to your website? and calorie counter.
Great site! I signed up for the course 🙂
The dehydrator one be a little firmer and dryer. To be honest, everyone that has made the fridge one said it was just right like that.
The thing with raw food is that people seem to be able to eat more and not worry about calories. I know people that have increased their calorie intake and still lost weight with raw food. General thought it that the body can deal with it better.
I think there’s too much of a focus on counting calories and it seems to create a prison for people, and so I’m reluctant to put calorie counts on everything. I would much rather people learnt o eat intuitively and eat only when hungry, taking into account how they feel on a daily basis. To me, eating raw food, creating a natural, healthy lifestyle with a holistic philosophy doesn’t mix with worrying about counting calories.
This is a great article about calorie counting: http://www.healthylifestylebalance.com/calorie-counting.html
With regards to the weights and measures converter, what would you want to convert into what?
Great to have you along on the course! 🙂
Well, this is the first time in several years of “going raw” that I have been bothered to comment on a recipe. Even without the topping, it was awesome. Baked carrot cake was always a favourite of mine, but this blew it out of the water.
Julie
Well, this is the first time in several years of “going raw” that I have been bothered to comment on a recipe. Even without the topping, it was awesome. Baked carrot cake was always a favourite of mine, but this blew it out of the water.
Julie
Thanks, Julie, I’m glad you loved it!
You’ve had so many rave reviews that I hate to be the one to say this didn’t satisfy my sweet tooth and took a long time to make and made a mess of my kitchen. Is there a technique for making the date paste in the food processor? I put the dates and 1/2 cup of fresh squeezed orange juice in the food processor and turned it on and had orange juice splatter out all over.
Hi Gail, I’m sorry to hear that it didn’t satisfy you, took a long time to make and made a mess of your kitchen.
If your food processor splatters out the ingredients all over the place, it’s probably not fit for the job. A food processor should be able to grind those 2 ingredients down without an issue.
Depending on how badly it’s leaking, you could put a kitchen towel over it whilst it starts processing. Once the dates are broken down, it should’t happen so much.
You could also try chopping the dates small before processing, and make sure you’re using soft dates, such as medjool.
You’ve had so many rave reviews that I hate to be the one to say this didn’t satisfy my sweet tooth and took a long time to make and made a mess of my kitchen. Is there a technique for making the date paste in the food processor? I put the dates and 1/2 cup of fresh squeezed orange juice in the food processor and turned it on and had orange juice splatter out all over.
Hi Gail, I’m sorry to hear that it didn’t satisfy you, took a long time to make and made a mess of your kitchen.
If your food processor splatters out the ingredients all over the place, it’s probably not fit for the job. A food processor should be able to grind those 2 ingredients down without an issue.
Depending on how badly it’s leaking, you could put a kitchen towel over it whilst it starts processing. Once the dates are broken down, it should’t happen so much.
You could also try chopping the dates small before processing, and make sure you’re using soft dates, such as medjool.
do you soak the pecans, raisins, cashew for this recipe? Have you used carrot pulp from juicing for this?
When I wrote this recipe, back in the day, I didn’t soak them, no. But now I would suggest soaking the pecans and raisins.
The cashews only need soaking if you don’t have a strong enough blender to make them smooth.
do you soak the pecans, raisins, cashew for this recipe? Have you used carrot pulp from juicing for this?
When I wrote this recipe, back in the day, I didn’t soak them, no. But now I would suggest soaking the pecans and raisins.
The cashews only need soaking if you don’t have a strong enough blender to make them smooth.
Russell, do u have a suggestion on high quality coconut oil? I’m no where near a health foods store…my friend gets hers off Amazon.com. Any suggestions?
Hi Amanda, I would try any of the brands on therawfoodworld.com
Where would you try in England?
detoxyourworld.com or fresh-network.co.uk
Russell, do u have a suggestion on high quality coconut oil? I’m no where near a health foods store…my friend gets hers off Amazon.com. Any suggestions?
Hi Amanda, I would try any of the brands on therawfoodworld.com
Where would you try in England?
detoxyourworld.com or fresh-network.co.uk
Put this carrot cake in the dehydrator last night and they were ready for breakfast. Made the frosting and had it ready in the fridge. Nice carrot cake, thanks!
Great! 🙂
Put this carrot cake in the dehydrator last night and they were ready for breakfast. Made the frosting and had it ready in the fridge. Nice carrot cake, thanks!
Great! 🙂
Hello Russell! Would the the date paste work with figs instead of the dates? Thank you
Hello Russell! Would the the date paste work with figs instead of the dates? Thank you
Hi Lilac, it sure would 🙂
Hi Russell, I understand that if we don’t have a dehydrator we can just place the cake in the fridge but I’m wondering if there’s any value in baking it at lowest temp for a few hours? What is the purpose of the dehydrator in this case? Thanks.
Hi, the dehydrator is to make it a little more like a baked cake, whilst keeping it a live, raw food.
You could bake at a low temperature in the oven, but I would suggest avoiding that if you want to keep it as fresh and living as possible, as just placing it in the fridge will firm it up.
Hi Russell, I understand that if we don’t have a dehydrator we can just place the cake in the fridge but I’m wondering if there’s any value in baking it at lowest temp for a few hours? What is the purpose of the dehydrator in this case? Thanks.
Hi, the dehydrator is to make it a little more like a baked cake, whilst keeping it a live, raw food.
You could bake at a low temperature in the oven, but I would suggest avoiding that if you want to keep it as fresh and living as possible, as just placing it in the fridge will firm it up.
I turned my colleague on the the Raw chief, and she made this cake today. It was amazing. Thanks for sharing!
The Raw Chief! I like it 🙂
I made this one yesterday, my first ever raw cake! It is so unbelievably delicious, I can barely believe it! My partner and I have invited other people to come try it over the weekend so we don’t eat the entire thing ourselves! Thank you do much! I’ll be trying other recipes on your blog! Cheers from Amsterdam
Thanks so much, Laura. Â I loved reading your comment, I hope your friends enjoy that cake as much as you did. Â Have a great weekend.
I made this one yesterday, my first ever raw cake! It is so unbelievably delicious, I can barely believe it! My partner and I have invited other people to come try it over the weekend so we don’t eat the entire thing ourselves! Thank you do much! I’ll be trying other recipes on your blog! Cheers from Amsterdam
Thanks so much, Laura. Â I loved reading your comment, I hope your friends enjoy that cake as much as you did. Â Have a great weekend.
Hello! I’m going to make this cake nearest time.
Russel, how much ml does contain one cup in this recipe?
Hello! I’m going to make this cake nearest time.
Russel, how much ml does contain one cup in this recipe?
For liquid 1 cup is equal to 240 ml. Â But things like cashews and carrot in the recipe can’t be measured out this way, because they are not liquid, so would have to be weighed.
The problem with that is that a up of cashews weighs different to a cup of carrot.
Cup measurements are very easy to find wherever you are and are very inexpensive, so I would recommend getting yourself a set.
However I need to use 1.5 cup of cashews and 3 cups of carrot, don’t I? There are no amounts in grams in the recipe.
That’s correct. Â I assumed (perhaps incorrectly) that because you were asking about a cup to ml conversion that you don’t have cups, so I just wanted to point out that you can do that conversion with liquids like water, but not for the carrots and cashews.
Good luck!
Aha! Ok, I understand what you mean. Thanks a lot! :-)))
Thanks for answer 🙂 I will take a picture and public it.
Dear Russell, tell me, please, how did you measure the carrots? 3 cups when grated, or before grating them? How many carrots did you use? Thanks,
Ioana.
I’m also confused as to measure carrots before or after grating. If I am to chop them up and measure before grating then I can’t grate them by hand!!
Use 3 cups grated and you’ll be good to go 🙂
Very kind of you to reply, your a busy man! Much appreciated. X
Hello Russel what does desiccated mean ? Thanks
Hi Suzan, in this case it means dried and shredded. It can be bought that way.
Ok , I have dried & shredded coconuts. I just wasn’t familiar with the word desiccated.
Thanks Russell for a very quick response.
Hello Russel what does desiccated mean ? Thanks
Hi Suzan, in this case it means dried and shredded. It can be bought that way.
Ok , I have dried & shredded coconuts. I just wasn’t familiar with the word desiccated.
Thanks Russell for a very quick response.
Made this last night…it is really satisfying and delicious!
Made this last night…it is really satisfying and delicious!
Thanks!  It’s good stuff 🙂
Do you use sweetened or unsweetened desiccated coconut? Thanks!
Do you use sweetened or unsweetened desiccated coconut? Thanks!
Unsweetened.
Hi it works out to be roughly 3000 calories for the cake and about 1000 calories for the icing sounds delicious going to make it this week 🙂
Thanks 🙂
Hi it works out to be roughly 3000 calories for the cake and about 1000 calories for the icing sounds delicious going to make it this week 🙂
Thanks 🙂
Tried it tonight! I don’t have a dehydrator but let them sit in the fridge overnight to get extra firm and they’re delicious! Prepared them as “two bite” balls and brought them to a raw potluck where they were an absolute hit.
That’s great!  I’m glad they were a hit 🙂
oooh, i like the idea of making these into balls, maybe dipped in the topping, popped in the fridge to set, and rolled in some coconut………..potluck in a week, definitely going to try!
Tried it tonight! I don’t have a dehydrator but let them sit in the fridge overnight to get extra firm and they’re delicious! Prepared them as “two bite” balls and brought them to a raw potluck where they were an absolute hit.
That’s great!  I’m glad they were a hit 🙂
oooh, i like the idea of making these into balls, maybe dipped in the topping, popped in the fridge to set, and rolled in some coconut………..potluck in a week, definitely going to try!
Let me know how they turn out 🙂
Gonna try this soon! always made my unhealthy carrot cake. thank you…..
Great, let me know how it goes.
Gonna try this soon! always made my unhealthy carrot cake. thank you…..
Great, let me know how it goes.
wow! That looks and sounds absolutely scruptious!! thank you
Great, thanks!
wow! That looks and sounds absolutely scruptious!! thank you
Great, thanks!
It was absolutely delicious!! Thanks 🙂
Thanks, Margushia.
It was absolutely delicious!! Thanks 🙂
Thanks, Margushia.
I’m new to preparing any kind of raw food and having never eaten coconut I’m not sure what is meant by coconut nectar
Coconut nectar is a sweetener…
http://www.coconutsecret.com/nectar2.html
I’m new to preparing any kind of raw food and having never eaten coconut I’m not sure what is meant by coconut nectar
Coconut nectar is a sweetener…
http://www.coconutsecret.com/nectar2.html
I will try to do it this weekend and then leave a comment if also my carrot cake will be so amazing as it looks here 🙂
Great! Â Do leave a comment to let me know how it was.
I will try to do it this weekend and then leave a comment if also my carrot cake will be so amazing as it looks here 🙂
Great! Â Do leave a comment to let me know how it was.
Is the amount of vanilla correct? A tablespoon is a lot of vanilla. I only used a teaspoon and the flavour was quite strong. Not sure how it would taste with a whole tablespoon!
Hi Paige, where are you seeing a tablespoon of vanilla? It says a teaspoon of vanilla in the frosting.
Is the amount of vanilla correct? A tablespoon is a lot of vanilla. I only used a teaspoon and the flavour was quite strong. Not sure how it would taste with a whole tablespoon!
Just in the process of making this and omg if the mixture is anything to go by this is going to taste amazing, so much like the real thing, it’s my most favorite recipe I’ve made yet. I can tell I’m going to be making more of this! Thank you so much. If there was one treat I missed the most from cooked food, it would have to be carrot cake. You’re my new hero Russell! 🙂
Haha, thanks, Lorraine 🙂
Just in the process of making this and omg if the mixture is anything to go by this is going to taste amazing, so much like the real thing, it’s my most favorite recipe I’ve made yet. I can tell I’m going to be making more of this! Thank you so much. If there was one treat I missed the most from cooked food, it would have to be carrot cake. You’re my new hero Russell! 🙂
Haha, thanks, Lorraine 🙂
Absolutely delicious!! I made it with raw yam instead of carrots…perfect for breakfast 🙂 My kids loved it!
Great! Always good to have a recipe the kids love.
Absolutely delicious!! I made it with raw yam instead of carrots…perfect for breakfast 🙂 My kids loved it!
Great! Always good to have a recipe the kids love.
How much date paste do I use? You have ** Date paste and then the instructions – which is 1 cup of dates, would we use the whole thing?
How much date paste do I use? You have ** Date paste and then the instructions – which is 1 cup of dates, would we use the whole thing?
Yes, use the whole thing.
Hey Russell!
Is the amount of vanilla for the Cashew Frosting specifically meant to be vanilla extract? …or, might other forms of vanilla work too?Â
Please advise. Thanks! 🙂
Hey Russell!
Is the amount of vanilla for the Cashew Frosting specifically meant to be vanilla extract? …or, might other forms of vanilla work too?Â
Please advise. Thanks! 🙂
It’s vanilla extract, but you can also use the scrapings from one vanilla pod too.
Hi i am from Slovakia, and vanilla there is expensive (i suppose you are talking about brown powder).. can you advise me some replacement? ..thank you!
Hi, I’m actually talking about the extract here, which you should find is cheaper. Â Don’t use essence though, that’s not real vanilla, it’s a chemical flavour.
Hi i am from Slovakia, and vanilla there is expensive (i suppose you are talking about brown powder).. can you advise me some replacement? ..thank you!
Hi, I’m actually talking about the extract here, which you should find is cheaper. Â Don’t use essence though, that’s not real vanilla, it’s a chemical flavour.
This does sound good. Â I am going to experiment this Sunday when the Bedford & Northampton raw food people meet at my place for a shared meal. Â I will keep you posted and even try to get a photo.
Yes, do let me know how it went.  I love pictures! 🙂
This does sound good. Â I am going to experiment this Sunday when the Bedford & Northampton raw food people meet at my place for a shared meal. Â I will keep you posted and even try to get a photo.
Yes, do let me know how it went.  I love pictures! 🙂
I made this yesterday. It was really nice.
 However the cashew cream made so much. I have heaps leftover. Can you please tell me how long you think the frosting will keep in the fridge? I am wondering if freezing it would be ok also? Too much waste to let it go off in the fridge.
I made this yesterday. It was really nice.
 However the cashew cream made so much. I have heaps leftover. Can you please tell me how long you think the frosting will keep in the fridge? I am wondering if freezing it would be ok also? Too much waste to let it go off in the fridge.
It will last 3 to 4 days in the fridge. Â Freezing would also be OK.
Ohhh I made this yesterday but I replace orange juice for mango nectar, the result was spectacular, and I dont have a dehydrator so I use the fridge. This was just so iresistible! thanks for the recipe and idea.
Great! Thanks 🙂
Ohhh I made this yesterday but I replace orange juice for mango nectar, the result was spectacular, and I dont have a dehydrator so I use the fridge. This was just so iresistible! thanks for the recipe and idea.
Great! Thanks 🙂
Oh Thank you, thank you, thank you for the awesome recipe , I am SO going to be making this recipe this week, You are The Best !
Â
Thanks! I hope you like it.
Oh Thank you, thank you, thank you for the awesome recipe , I am SO going to be making this recipe this week, You are The Best !
Â
Thanks! I hope you like it.
this sounds really great and easy to make, i’m going to try this wkend! 🙂 one question, is mixed spice the same as allspice?? thx 🙂
this sounds really great and easy to make, i’m going to try this wkend! 🙂 one question, is mixed spice the same as allspice?? thx 🙂
No, it’s very different. Â I suspect you’re in the US where you don’t find mixed spice labelled the same as in the UK.
Mixed spice is a mix of spices like cinnamon, clove etc., so just use pumpkin pie spice 🙂
I’ve made one similar, I hope you’ll like it. In the text is one link to the recipe in English:Â http://bucatarisme.wordpress.com/2011/05/12/morconuca-spicy/
I’ve made one similar, I hope you’ll like it. In the text is one link to the recipe in English:Â http://bucatarisme.wordpress.com/2011/05/12/morconuca-spicy/
Thank you so much for sharing these beautiful and delicious recipes!Â
Thank you so much for sharing these beautiful and delicious recipes!Â
This cake is so much tastier than cooked carrot cake and it doesn’t leave you with that over sugared feeling after eating it. Â Just love it! Â Although my kids claim they can taste the cashews in the frosting which I can’t at all! Â It tastes just like vanilla frosting to me! So I think i will try to make the frosting with walnuts next time and see how they like that.
This cake is so much tastier than cooked carrot cake and it doesn’t leave you with that over sugared feeling after eating it. Â Just love it! Â Although my kids claim they can taste the cashews in the frosting which I can’t at all! Â It tastes just like vanilla frosting to me! So I think i will try to make the frosting with walnuts next time and see how they like that.
For how long shd u leave the cake in the fridge to set?can i blend the date paste in the vitamix i don,t have a food processor.Thanks russ u were the best
For how long shd u leave the cake in the fridge to set?can i blend the date paste in the vitamix i don,t have a food processor.Thanks russ u were the best
A couple of hours in the fridge should do it. Â And yes, the date paste can be made in the Vita-Mix.
Do you mean I ‘am’ the best, or ‘were’ the best? lol
I will be making this recipe soon.Its so simple u shd post more simple recipe like these.Love it
I will be making this recipe soon.Its so simple u shd post more simple recipe like these.Love it
I made this carrot cake wow I can’t stop making it every week. Thank you Russell. May God gives you more knowlege so you can share with us.
SusanÂ
I made this carrot cake wow I can’t stop making it every week. Thank you Russell. May God gives you more knowlege so you can share with us.
SusanÂ
I love carrot cake and tomorrow I’m going to go and buy all the ingredients for this cake and make it as it looks absolutely scrumptous and can hardly wait to make and eat it. Yummy and thank you once again for posting another free recipe.
I love carrot cake and tomorrow I’m going to go and buy all the ingredients for this cake and make it as it looks absolutely scrumptous and can hardly wait to make and eat it. Yummy and thank you once again for posting another free recipe.
looks delicious! thanks, i was just trying to figure out what cake to make for my baby’s 1st birthday and you made it awfully easy on me. 🙂
looks delicious! thanks, i was just trying to figure out what cake to make for my baby’s 1st birthday and you made it awfully easy on me. 🙂
Cake looks phenomenal. Do you soak the cashews first?
Cake looks phenomenal. Do you soak the cashews first?
No need to on this one as it’s better to use them dry.
I wonder how I would figure the point plus system from weightwatchers (I just joined) with these recipes Hmmmm
I wonder how I would figure the point plus system from weightwatchers (I just joined) with these recipes Hmmmm
Sooooooo great Russell!!! Love receiving your updates and always look forward to ‘cooking’ up a storm with your recipes! I’m living in L.A but am from Australia and have been introduced to the amazingness of raw since arriving here earlier this year. I took my first raw ‘cooking’ class at Cru on Sunday just gone and looking forward to my next this coming Sunday. Keep up the great work and keep sharing the yumminess!!!!
LOVE
Santina
Sooooooo great Russell!!! Love receiving your updates and always look forward to ‘cooking’ up a storm with your recipes! I’m living in L.A but am from Australia and have been introduced to the amazingness of raw since arriving here earlier this year. I took my first raw ‘cooking’ class at Cru on Sunday just gone and looking forward to my next this coming Sunday. Keep up the great work and keep sharing the yumminess!!!!
LOVE
Santina
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
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
Do you have the nutritional info on this cake? Wondering if it's low carb/sugar. Thanks.
Do you have the nutritional info on this cake? Wondering if it’s low carb/sugar. Thanks.
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
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
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
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
Thank you for this and all the other culinary creations you have shared!
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!
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.
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.
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!
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.
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.
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.
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.
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!
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…
wow great recipe i do carrots and dates alones this recipe is so unique can i order some lol
This is amazing, but is dessicated coconut raw?
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!
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/
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!
Thanks for another beautiful and easy recipe. This was my birthday cake this year, even my SAD friends liked it!
Thanks for the frosting recipie – make a similar cake and needed frosting for it.
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 🙂
Thanks for this delicious recipe. My husband has already made this TWICE.
All your recipes are delicious! I plan to make this cake in the next week or two. Thanks for sharing your incredible recipes.
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!
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.
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.
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