Raw Carrot Cashew Bread

By Chef: Lisa Pitman
Posted: November 2, 2012


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Sweet, spicy, and totally satisfying, this recipe for carrot cashew bread by Lisa Pitman makes a very yummy snack when the usual piece of fruit isn’t going to cut it. Try a slice with cashew or coconut butter and a drizzle of raw manuka honey. Plug in that dehydrator and have some fun with this recipe!


  • 2 3/4 cups shredded carrot
  • 1/2 cup raisins
  • 3/4 cup cashews, soaked
  • 1/2 tsp nutmeg
  • 3/4 cup ground flax seed
  • 1 tsp cinnamon
  • 1/2 TB agave nectar
  • Water to blend


1. Mix all of the ingredients together in a large bowl until they are well combined.

2. Spread on a Teflex sheet. The dough should be about 1/4 inch thick.

3. Heat in the dehydrator at 115 degrees for 6 hours. Flip the bread over on to the dehydrator tray and continue heating for 2-4 hours until you have achieved a flat-bread consistency (dry but still pliable).

This bread will last quite a while if you store it in the refrigerator.