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Saturday, August 8, 2009

Raw Carrot Cake

Every Wednesday and Saturday I look forward to heading across the street to the West Tisbury Farmers' Market. There's nothing I enjoy more than ogling fresh, local produce and flowers (and freakishly adorable overall-clad children) and seeing all the happy people supporting local farmers and businesses. Well now there's yet another reason to schlep across the street - Raw Carrot Cake! This is my new farmers' market obsession.

The more I read about raw food the more it intrigues me. Still, it always seems like preparing raw food is really complicated and involved - soaking nuts for hours, waiting for grains to sprout, dehydrating food - who has the patience for all that? Not me! Well, this carrot cake is not only easy, it's quick! All you need is a food processor and a handful of easy-to-find ingredients. Everyone will think you're a raw food rockstar. Best of all, no oven heat to turn your kitchen into a summer inferno!

This recipe is our take on the The Kitchen Porch's famous farmers' market offering.

My mom enjoying some Raw Carrot Cake.

For the Carrot Cake
4 cups shredded carrots (about 1.5 lbs)
1 cup dates (about 16 dates)
1 cup walnuts
3/4 dried apricots
1-1.5 cups unsweetened shredded coconut
1/2 cup raisins or currants
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice

For the Cashew Frosting
1.5 cups raw cashews
2 tablespoons honey or agave
3 tablespoons water

Alternate frosting:
Store-bought cashew butter sweetened with agave or honey to taste

Preparation - Carrot Cake

1. Grate the carrot in a food processor fitted with the grater attachment. (God bless you if you're going to grate all that carrot by hand!) Transfer to a large mixing bowl and set aside.

2. In the food processor, now fitted with the blade attachment, blend the dates, apricots, and walnuts until combined but not a paste (see photo). Add to the shredded carrots and mix.

3. Add the spices to the carrot mixture and blend.

4. Transfer the mixture to the food processor and blend in two batches until the mixture comes together and holds its shape.

5. Fold in the coconut.

6. Using a dry measuring cup (I used a 1/3 cup measure but you are your own Carrot Cake master) portion out the mixture and frost each cake with a heaping tablespoon of cashew frosting.

Preparation - Cashew Frosting
1. Whirl the cashews in the food processor, continuously scraping down the sides, until the cashews form a thick paste (a.k.a. cashew butter). This could take a while... just be patient and keep scraping! You can add a few tablespoons of water to encourage the cashews if you get impatient.

2. Add the honey (or agave) to the food processor and blend until incorporated.


  1. Dumb question here, but do you just mix all the ingredients together until creamy for the cashew frosting?



  2. Not a dumb question at all... considering I forgot to include how to make the frosting!! Thank you so much for your comment. I'm off to remedy that right now!

  3. This looks awesome. I love a good raw dessert.

  4. Wow! Was I suprised at how great this tastes. I didn't have apricots on hand so I substituted cranberries instead and it was perfect.

    Thanks so much for going to the trouble of getting this recipe. I plan on making it again and again.

    Best Wishes,


  5. Thank you so much for the recipe. I am about to emark on a raw cooking course with my husband next month. I must say I am rather curious..

    Have a great day
    Warm regards

  6. First of all, your site is amazing. All of your recipes look incredible, and I can't wait to get cooking. Second, do you think this cake would taste good without the shredded coconut? I've never been a fan of the texture. Thanks Again!

  7. Hi, Haley!

    Thanks so much for your comment! We're so glad you enjoy our site!

    The coconut taste is very subtle in this recipe and it helps hold the "cake" together, but if it's the texture that you don't enjoy you could try increasing the amount of some of the other "dry" ingredients (like the walnuts) or you could add a few more dates, which are really sticky and help glue everything together. Since there''s no baking involved this recipe should be fairly forgiving!

    If you try out your own version I'd love to hear what you think! Thanks again for visiting Two Blue Lemons and for getting in touch with us!

    Happy cooking!

  8. Hi, I love this recipe, and I would like to share it with others. I would like to give credit to the creator of the recipe, but all I know is that it is from Jan. Can you let me know who Jan is? Thanks.
    Andrea Magotsi-Nagy

  9. Absolutely! And thanks for asking about Jan. I'm glad you enjoyed the recipe... it's one of my favorites! Jan Buhrman has a catering service on Martha's Vineyard called The Kitchen Porch. Here's her website: Thanks for your post!


  10. Your site and your pictures are fantastic! And I'm so excited to find a raw carrot cake recipe because it's my sister's favorite! I'm curious, though, how many little 1/3 c. cakes this recipe makes... Thanks so much! Paolina

  11. Hi, Paolina!

    Thanks so much for your comment. Great question! I've actually never counted! I usually make a few at a time and keep the rest in the fridge. It's usually enough to fill a quart container (4 cups), so probably around 12 cakes?

    Thanks again for getting in touch. I'd love to hear what you think of the recipe!

    Happy eating!

  12. Looks heavenly! Thanks for sharing all the photos!

  13. just made the cake and it is one of my favorite raw ones so far..very good, I didn't make the frosting though..sometimes cashews eeekk me, so I am eating it plain..
    Thanks for the recipe and your great blog.

  14. hey. do these freeze well? thinking of making them for an event next week. thanks!

  15. Great question, Ari! Thanks for your comment.

    I haven't frozen them yet so I don't have a great answer to that one, but you could certainly make all the steps minus the carrots ahead of time if you wanted to save on prep time.

    Let me know how it goes!

    Thanks again for visiting!

  16. YUMMY!!
    Made it Last night for my husband and I..
    Better than a regular conventional dessert that leaves you feeling overloaded and guilty.. This was absolutely heavenly- Texture Taste, and Presentation 5***** All The Way!!
    My Husband LOVED it!
    Many Thanks

  17. I am on a bit of a raw cleanse. I had to find some recipe to salvage the carrots, ginger, and apple that I chopped up instead of juiced. This was perfect and will definitely be eaten! I'm glad it keeps in the fridge a little. I'm guessing for a day? Thanks.

  18. Been looking for recipes to use my leftover jucing pulp and this one did just the trick! I didn't have all the ingredients so I kind of tweaked it a bit but it is still fabulous and you lead me in the right direction. Would you mind if I gave you credit on my blog I would love to give credit where credit is due :) Keep up the good work!

  19. Hi Granola Girl!
    Great idea using the leftover juicing pulp. We'd love for you to share the recipe, thanks for asking! Send us a link once it's posted!

  20. Hi Sarah, just posted the tweaked recipe. Thanks for the inspiration, it was a huge hit with the fam. Here is the link to the post:

    I am so glad I happened to land on your site. I will definitely be back more often :)

  21. Thanks for the recipe, I just took it with me to our devotional singing (satsang) group, and many joyful comments, I did receive.

  22. This is the best carrot cake ever n i dont even like carrot cake i made this for my mom as raw food intro n it was super easy and delicious another reason to love raw. So nourishing to our bodies. It took me prolly 8tb of water to get frosting to turn over. Thanks for sharing ur creation

  23. Today, after wearing glassesfor over 30 years, I finally got a new license saying I don't have to wear them for driving! This was done thanks to various natural therapies (mainly Bates and Yoga) and I decided to celebrate with a carrot cake. How symbolic. I bought some carrots at the local organic farm but on my way home I figured - if I want to preserve the nutritional value of the carrots, they'd better be raw! so I found a number of recipes on the web and this one seemed the easiest. I'll try it out now and let you know how it came out. I forgot to buy dried apricots and cashews (had I known I was going to make this recipe I wouldn't have forgotten) so I'll either use substitutes or go out and buy them.
    BTW - A. I don't regard agave syrup as something healthy. It might be if taken directly from the agave plant, but it is ighly refined.
    B. Use organic apricots - they don't have that artificial orange color (they're brown!) and other chemicals used to preserve them, and they taste much better!

  24. I have been wanting to try this recipe forever and finally got around to doing it! Wanted to add a tip that I came across quite by accident. While making the cashew frosting I forgot to add the water at first and just put the nuts in the food processor. I ground them down really well and then added the water and it instantly turned into frosting consistency. Then I added the agave to combine. No needing to scrape down the sides or be patient with it at all. Easy peasy. Thought I'd pass it along!

  25. I just made it! It is lovely!!!!! Adding some lemon juice to the icing makes a nice contrast. Also to make it extra fancy I added a teaspoon of grated beetroot to the icing mix making it bright pink! Rolled a ball of mix in the coconut and topped it with pink icing and a current. I'm so excited to show to my dad who's on a no Cake diet :) thankyou

  26. Did nobody notice there is no instruction for the raisins?

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