Raw Carrot Cake

Raw Carrot Cake Graded 2-4906

My purely delicious raw carrot cake is inspired by my healthy Christmas Pudding recipe that I regularly make at home. It’s so simple to make and takes just 10 minutes to mix up.  The end result is a wonderful dense, moist cake that’s full of complexity and flavour. I often just serve it plain and simple, garnishing my cake tin with whole slices of sun dried pineapple.  It’s also delicious topped with thick natural yoghurt and garnished with walnuts and a little manuka honey. I hope you enjoy my recipe as much as I do.

What’s good about it:
Red and yellow vegetables such as carrots contain vitamin A precursers called carotenoids (Beta carotene) that help promote vision and support a healthy immune system.Walnuts are a delicious source of omega 3 EFA’s (essential fatty acids) which are essential for good health. Health benefits of omega 3 are helping to lower cholesterol levels, reduce high blood pressure, improves symptoms of arthritis, improves mental health as the brain is 60% fat and needs omega 3 to function properly. They are also high in the amino acid tryptophan which helps to make serotonin – the FEEL GOOD hormone responsible for feelings of wellbeing and feeling great !  Dates give a lovely natural sweetness and  are  high in the minerals, potassium, chromium, maganesium and iron.

2  1/2 cups (280 g/9  1/2 oz)  walnuts
1 tablespoon ground flaxseed or whole chia seeds
1/2 cup (60 g/2 oz)  organic rolled oats (see notes)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 cup / 185 g /  6  1/2 oz) ( 12 large)  fresh dates – pitted
1/2 cup( 85 g / 3 oz)  dried chopped apricots or pineapple (sulphur free)
2 large raw carrots, grated
1 orange
2 teaspoon vanilla bean paste

Combine walnuts, flaxseed, cinnamon, ginger, nutmeg, orange zest and sea salt into a good food processor and process until mixed and finely chopped.
Add dates and apricots then process again until mixed through.
Add grated raw carrot  and vanilla then process again until combined. The mix should now form a lovely dough.
Spoon into a bowl.
Add oats and kneed through the raw carrot cake mixture.
Press cake firmly into a 15 cm  - 20 cm baking tin that is lined with baking paper.
Store in the fridge until ready to serve.  Leave at least 2 hours to allow the carrot cake to rest.
Enjoy as is or garnish with your choice of creamy frosting.
Serves 16

Use almond meal or coconut in place of rolled oats if gluten free.
Garnish with sun dried pineapple or walnuts
This delicious raw carrot cake will keep in the fridge for about 1 week if it lasts that long.
Other raw nuts can also be used in place of the walnuts – try pecans, almonds, macadamia nuts.
Pump up the protein and add 2 tablespoons of my pure native WPI or Organic Pea Protein.

Yummy Simple Frosting ideas:

1  Thick Greek Style yoghurt or coconut yoghurt.

2 For a yummy raw cashew or macadamia  nut cream combine 1 cup of raw cashew nuts or macadamia nuts with 1/2 cup of  orange juice or coconut water and a little vanilla. Blend in a good high speed blender like a Vitamix until smooth and creamy.

3 For a creamy cheesecake style frosting, combine 250 g (9oz) soft cream cheese such as quark or Neutachafel with a little lemon zest, juice, vanilla  and a little maple syrup or honey to taste. Beat well until combined and creamy.


Raw Carrot Cake Graded 3-4921


Share This

44 Responses to “Raw Carrot Cake”
  1. I keep falling in love with you more and more every day. Thank you so much! This totally goes hand in hand with our new 80/20 fully raw lifestyle. Even though during winter nothing beats nice lovely hot soups and dishes.

    This carrot cake will be one of the kids birthday cakes very soon!!!

    Much love and friendship,

    • PS: where do you buy your dried fruits that are sulphur free? xxDani

      • Hey Dani ! in Sydney my sulphur free dried apricots I get from the natural grocer in Alexandria. The fresh dates and organic pineapple I get from my Grocer in Surry Hills. T:) x

        • Wish they delivered T ;-) keep me in mind when they do as I am struggling to find any here in Victoria. xxDani

          • Looks like I need to bring out a range of sulphur free dried fruits ! :) x

          • Vicky says:

            Hi Dani, I was looking through comments and saw you were looking at where to find sulphur-free apricots. I don’t know where in Victoria you are, but I get organic delivery through victoriaorganicdeliver.com.au and I’m in Northern Victoria. It could be worth calling them. Their apricots are delicious! Another website that delivers is aussiehealthproducts.com.au They don’t have fresh produce, but have a wide range of other products.
            I hope this helps!

          • Paula says:

            Hey Dani,
            Just reading through comments. I live in Victoria and never had any trouble getting them – even the coles & woolies stock them. I generally get mine from the local health food or organic shop!

  2. Tessa says:

    Hi Teresa

    Just love the sound of this cake. Unfortunately can’t get medjool dates here in Crete. Will ordinary soft dates do the job? Also thinking half ground almonds, half walnuts?
    What do you think?

  3. Debra says:

    Recipe sounds great. Do you only use the zest of the orange?

  4. Jen says:

    Carrot cake is my all time favourite, I can’t wait to make this! One quick question: in the ingredients it says one orange, but the method only refers to the zest…. Is the juice used as well? Thanks!!

  5. christine whitfield says:

    made this cake today, the mixture tastes amazing. can not wait to give this to my gym buddies on friday.

  6. Clare says:

    Absolutely beautiful, just made this today! Teresa, your recipes never fail to impress.. thank you SO MUCH :)

  7. christine whitfield says:

    made this cake today and ended up giving it to my family for dessert tonight and they absolutely loved it. so healthy. thanks so much.

  8. Cherie says:

    Is it just the orange zest used in the recipe? It says orange in ingredients but I can’t see to add the juice etc?

  9. Sharon says:

    Wow – this cake is amazing and guilt free … Yum

  10. Cathy says:

    I made this today and it is so delicious and moist. Just had small slice with greek yogurt. Yum !

  11. Cherie says:

    Hi Teresa. Can this carrot cake be frozen. I think I will be the only one that eats it in my family.

  12. Wendy says:

    Tasted this at Yoga this morning in a little bush town called Burren Junction
    Absoltely Yummy

  13. Janelle says:

    Hi Teresa! This is delicious, thank you! Just looking at your cake, it looks darker and nice chunky pieces of walnuts…do you process your really fine or more mixing through? Thanks

  14. Karon says:

    Hi Teresa, looking for a nut free alternative, do you think this will work with pumpkin seeds?

  15. Chrissy says:

    Hi Teresa noticed your above comment to
    Bring out a range of sulfur free apricots I
    live in Kiama NSW .And find it a nightmare
    to locate sulfur free fruits .Please do bring
    Out a chemical free range.Absolutly love
    your recipes ,and am addicted to them .

  16. Karen says:

    Hi Teresa, made this cake this afternoon, it is so yum, your recipes are truly amazing! Mine’s a bit moist though (I used tinned pineapple, naughty I know but couldn’t find any dried). Any tips for firming it up a bit? I was thinking of baking in a really low oven for 10mins?

    • Hey Karen – you need to use dried pineapple or if you haven’t got that just leave it out. The best way to make it less moist is to use 2 cups of juiced carrot pup in place of grated. T:)

  17. Laura says:

    What’s vanilla bean paste? Can u use something else instead?

  18. Karen says:

    Yes I noticed the recipe said dried. I’ll do that next time. Thanks!

  19. LEa says:

    Hi i cant eat oranges, would lemon zest be too over powering?

  20. Brooke says:

    I think I over processed mine as it was a moist dough rather then lumpy like in the picture. It is still in the fridge setting and I am eager to taste it. It worked out quite expensive after I added together all the costs and I was surprised that it didn’t need baking. I hope it tastes good!

  21. Anne says:

    Hi, what can I use in place of bean paste?

  22. Anne says:

    Hi, what can I use in place of the vanilla bean paste? Is the liquid vanilla essence okay?

  23. Sherry says:

    Ohmygosh……I made this delightful cake today. Goes together in minutes, and tastes divine ~ even better, I think, than it’s baked counterpart! What do I love about raw recipes, you ask? They are safe to sample!! .
    My finished product is shy a few delicious spoonfuls! Thanks so much for sharing this recipe! I’m so grateful that there are wonderful folks putting together healthy versions of our old “guilty” pleasures. Thank you, thank you, thank you!

  24. Jaime says:

    Just made this cake today. Oh EM GEEEE! delightful! I turned it in to mini biscuits and added the cream cheese icing. Bloody brilliant x

  25. Leafie says:

    Amazing raw cake. This is my birthday cake this year, enjoyed by family and friends. I found this super easy to make. Its a fab heathy alternative to a baked cake and more delish in my opinion!!

  26. Rachel says:

    I love this recipe already! I’ve purchased all the ingredients and am going to make it as an Easter gift for some family and friends, but was planning to place the mixture into cupcake paper cups so that they can be easily shared. I wouldn’t need to alter the recipe in any way would I?

    Thanks in advance,

  27. Caron says:

    Hi Teresa, I just made this today and the mixture tastes amazing, its my first attempt at raw baking, can’t wait to share it with my friends. Just wondering – it the weight of the dates (185g) the weight before or after you’ve removed the pits? Thanks for your amazing recipes.

  28. Jan says:

    Tried to love it Xx

  29. Julie says:

    Absolutely delicious! Served with Greek yogurt . Just perfect! Thank you Teresa!

  30. Cheryl Bryson says:

    Hi there. I love the look of this recipe and very keen to give it a go ! Just wondered if making it in to smaller cupcakes to we just press in to the pan or pop in to cupcake papers ? Worried it will stick .. or worse they won’t come out ! Thanks in advance !

Check out what others are saying...
  1. [...] Thanks to the inspirational Teresa Cutter for sharing such a deliciously simple yet incredibly decadent (and healthy) recipe. [...]

Leave A Comment

Current day month year *

Warning: Cannot modify header information - headers already sent by (output started at /home/thehealthychef/public_html/wp-includes/comment-template.php:1991) in /home/thehealthychef/public_html/wp-content/themes/organic_magazine/footer.php on line 146


Make your cooking experience even easier on my new recipe app.

With over 140 fuss-free recipes, this is healthy cooking for people on the move.