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Raw Carrot Cake

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I’m not normally a raw-carrot person, but the above was as dreamy as it looks. And now I’m still dreaming about it! I almost didn’t make it, though. When I looked through the cookbook, Raw for Dessert, I folded down a lot of recipes! Cashew Cream, Crème Brulée, Chocolate Pudding, and on and on. These recipes seemed simple enough, with few ingredients and steps. And anyone who knows me knows that I am intimidated by long-winded recipes. But this time, I decided to challenge myself: find a long recipe that sounded good, and go for it! This is how I settled upon the Raw Spice Cake, a recipe I normally would’ve shied away from due to its extensive ingredient list.

Raw Carrot Cake

(Reprinted with permission, with CCK’s carrot-cake addition)

Yield: one 6-inch cake (8 servings)

Ingredients

  • 1/2 cup raw almonds (unsoaked)
  • 1/2 cup unsweetened shredded dried coconut (CCK omitted)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Pinch ground nutmeg
  • 1 cup raw walnuts (unsoaked)
  • 1 cup raw pecans (unsoaked)
  • 8 pitted medjool dates
  • 1 teaspoon orange zest
  • 1/2 cup raisins
  • 1 tablespoon maple syrup or dark agave syrup (CCK omitted)
  • 1/4 to 1/2c shredded carrot (CCK special addition)

Place the almonds, coconut, cinnamon, ginger, salt, cloves, and nutmeg in a food processor fitted with the S blade and process until finely ground. Add the walnuts and pecans and process until finely ground. Add the dates and orange zest and process until the mixture begins to stick together. Add the raisins, maple syrup, and carrots, and process briefly to incorporate. Line a 6-inch cake pan with a parchment-paper round. Pour the nut mixture into the pan and distribute it evenly. Press down with your hand to compact. To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on top of the cake pan. Invert, then lift the pan off. Remove the parchment round. Covered with plastic wrap, Spice Cake will keep for 5 days stored in the refrigerator or for 2 weeks stored in the freezer.

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I frosted my carrot cake with Raw Cream Cheese Frosting and cinnamon.

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Published on August 18, 2010

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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145 Comments

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  1. The Vegan says

    That looks divine! I love having cake for breakfast, I’ve haven’t had cake for breakfast in awhile, perhaps its an excuse to make THIS cake.

    This morning was definitely started with a yummy note. My breakfast was a bowl of red quinoa with blueberries, cashew, raisins, and a drizzle of agave. yumm.

  2. Marina says

    Mhm, carrot cake…
    I always had cake for breakfast when I was younger!
    Leftovers from birthday cakes and stuff like that. Gosh I miss that 🙂

  3. Faith says

    Hehe, I was THISCLOSE to having a cupcake for breakfast this morning but I realized I’m giving blood and needed something a bit more substantial/hearty…but that’s not to say I can’t have one tomorrow!!!

  4. Jennifer - jcd says

    Incredible! Cake for breakfast, especially raw cakes, have always been part of my ‘diet’. Why, just today I had CCK raw cheesecake with fresh garden raspberries for breakfast. Yummy and healthy – why not?

  5. Gloria says

    O..m…g… I’m drooling. I just put “MAKE CCK RAW CARROT CAKE” on my To Do list for this weekend. YUMMM!!

  6. emma says

    that looks fabulous! I eat the same thing for breakfast everyday, maybe I’ll switch it up and try some healthy cake instead!

  7. Erika says

    I have a bunch of friends that tell me the day after their birthday they always have cake for breakfast and I was surprised…Cake for Breakfast? My parents would never let me do that! I am happy I have such health-concious parents – I won’t have to worry about breaking unhealthy food habits when I am older!

  8. tastyandtrim says

    I love carrot cake and that one looks amazing!! I used to adore the carrot cake that Starbucks used to have in their case and I would have that for breakfast once in a while..I haven’t seen it there for a while though 🙁

  9. Little Bookworm says

    The carrot cake looks amazing! Yum. 🙂 I started my day off with a bowl of Banana-Almond Butter-Cocoa porridge.

  10. Alex says

    And I thought a teaspoon of dark chocolate spread in my porridge was a luxurious way to start my day … I have been outdone by carrot cake!

  11. Alexis says

    That looks SO delicious!!! I started my day off with Kashi Heart to Heart and blueberries in sweetened vanilla almond milk (my favorite!)

  12. Cate says

    I had a sort of cake/muffin for breakfast too! I wanted to have it for this morning really bad last night, so even though it was late, i baked my chocolate-almond-buckwheat mini cake in one of those single serve sized pans. It was so cute and delicious 🙂 Ate it with a mango. But that’s funny you had carrot cake cause i actually meant to try a mini carrot cake, but it was too late that i decided to go with my usual familiar recipe.

  13. melissa @ the delicate place says

    holy yum. i will be making this soon. it looks divine and carrot cake is one of my fave flavors!

  14. Laura says

    Oooh wow! I was expecting a cake inspired oatmeal or something but this is even better!!!!
    I’ve not eaten cake for breakfast in a long time but a few years ago i would have jumped at the chance!! xx

  15. Stefanie says

    Lets say Yum together. YUM! That looks so good. I have not had cake for breakfast but if it is as healthy and good looking as your cake I may have to. 🙂

  16. Laura says

    Definitely not every day, but I have certainly eaten cake for breakfast. 🙂 However, I think mine is usually triple chocolate mud cake, so perhaps not *quite* the same thing!

  17. Molly says

    In the summer I have toast for brekkie everyday because it digests quick before a run but this morning I was out of bread so I had a slice of chocolate cake that I had baked last night (using Courtney and Whitney’s diet soda recipe) and it didn’t phase me at all during practice. If anything all the carbs gave me a major energy boost!

  18. Mary @ Bites and Bliss says

    Nomnomnom!!!! That looks so freaking amazing, Katie! I’m sure I’ve eaten cake for breakfast after birthdays and what not when I was younger, but not for years. Oh my gosh, can I rip this from my screen?

  19. Danielle says

    How did I miss this recipe for raw carrot cake?? It looks SO good!

    I can’t say I’ve ever eaten cake for breakfast…it’s actually too sweet for me in the morning. Sometimes even fruit in the morning is too sweet- I’m more of a savory-riser!

  20. Katie says

    Haha, the NAME of my blog was actually coined because I used to eat cake for breakfast growing up! It was the one indulgence my mom allowed us, and I still treasure it to this day. In college, I always used to say “Yes, I want cake for breakfast!” – and then shortened my catch-phrase to “Yes, I want cake.” Too funny…I am looking up that carrot cake to make for breakfast in the morning. 🙂

  21. Rachelle Maciel says

    WOW!! this looks like the best thing in the world!!!!

    i loveeeeeeeeee carrot cakeeee!! omg..droooool. hehheehe. thank you for sharing sooo much! I believe this is my favorite one yet!

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