Raw Carrot Cake, Anybody?

My raw carrot cake is shown below. It is an uncooked fridge cake and it’s gluten free as it contains no grains.

My Raw Carrot Cake



Raw Carrot Cake Recipe

  • 10 carrots ( approx) and 1 apple – I made some carrot, apple and celery  juice and removed my celery pulp for this recipe and ate it with some houmous!) By the way, I kept yesterday’s carrot pulp in a cup in the fridge, I ended up with a about 3 cups of pulp in this cake. I often freeze my carrot pulp to use in cakes or as a thickener for my soups. See also my post on using pulp here. I juice every day so I make a lot of pulp.
  • 1/2 cup walnut halves
  • 1/2 cup pecans halves
  • Inch of  fresh ginger root (I didnt have any ginger to add today and I missed it so if you love ginger then I highly recommend using it!)
  • Juice 1/2 a large lemon (freshly squeezed)
  • a banana (yellow with brown speckles is just ripe enough)
  • 3 medjool dates (I put 2 but it wasnt as sweet as I was expecting so 3 or even 4 might be better depending on your taste)
  • Blitz the dry ingredients in the food processor (using the S blade)  keeping the nuts a little chunky.then
  • Add the wet ingredients and blend.
  • Keep stopping the food processor and scraping down the sides to get all ingredients well blended.
  • Press the mixture into a dish and refrigerate for an hour or so. It makes a nice moist raw carrot cake.

Next time I might try dehydrating the mixture to make biscuits but I am usually too impatient to eat it! LOL!

I tend to use the pulp (rather than whole carrots)  because it makes a dryer cake consistency and because I hate wasting good pulp! 🙂


Some extra carotty info:

The carrot is apparently a member of the parsley family and is related to the parsnip, celery and fennel. It is a root vegetable and usually orange in colour although it can be white, yellow or purple. Here is a link to some further carrotty benefits! 🙂


I love raw carrots and I love my raw Carrot Cake! :)

I love raw carrots and I love my raw Carrot Cake! 🙂

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