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Vegan Raw Chia Carrot Cake

Vegan Raw Chia Carrot Cake
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  • 1 3/4 pounds
    grated carrots (eye ball this from a 2 lb. bag of whole carrots and chop in a food processor, or get pre-grated)
  • 1 1/2 cups
    chopped walnuts
  • 1/2 cup
    plus 2 tablespoons chia seeds
  • 1 cup
    chopped dried mangoes
  • 1 cup
    packed chopped dates
  • orange, zest and juice (just under 1/2 a cup of orange juice)
  • 1 teaspoon
    vanilla extract
  • 4 tablespoons
    agave nectar
  • 1 teaspoon
    ground cinnamon
  • 1/4 teaspoon
  1. If starting with whole carrots, process to very small pieces or if you have the energy grate them by hand. Stir together the carrots, walnuts, 1/2 cup of chia seeds, mangoes, and orange zest. In a food processor, puree the chopped dates, orange juice, 2 tablespoons of chia seeds, vanilla extract, agave nectar, cinnamon and salt. Mix the puree into the carrot mixture- you may need to wash your hands and get in there to get the job done!
  2. Line a 8 inch loaf pan with plastic wrap. It doesn't have to be perfect because the weight of the batter will weigh the plastic down into the corners. Refrigerate the cake overnight. I didn't plan the timing correctly so I just stuck it in the freezer for a couple hours, which turned out fine but I imagine overnight is slightly more solid.
  3. Turn the cake over on to a plate, and garnish with orange slices and extra carrot peel.
Nutritional Information

Makes: 9 servings
  • Calories212
  • Carbohydrates25.3 g
  • Cholesterol0 mg
  • Fat12.1 g
    • Saturated fat1.1 g
  • Sodium140 mg
  • Protein5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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