Carrot & Orange Cake

Raw carrot cake on a white plate with an orange napkin
Rate This Recipe
4.62 from 13 votes

Carrot & Orange Cake

The carrot cake is absolutely amazing.

Nutrition (For one serving)

Calories: 465kcalCarbohydrates: 37gProtein: 9gFat: 35gSaturated Fat: 7gSodium: 260mgPotassium: 632mgFiber: 8gSugar: 18gVitamin A: 8064IUVitamin C: 11mgCalcium: 58mgIron: 3mg



  • 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


  • 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



  • 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.


  • 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.
Rate This Recipe
4.62 from 13 votes
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Russell James

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September 10th, 2008