Raw Carrot Cashew Bread:

    • Yield
    • Difficulty
    • Easy
  • 12345 (4 votes, average: 4.00 out of 5)

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.

2) 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.



Lisa PitmanAbout Lisa Pitman

Lisa is a long-time vegan and certified raw food chef (Matthew Kenney Academy OKC), she has experienced first-hand the healing power of food.  Lisa strives to support people to make conscious food choices, encouraging the culinary creativity that celebrates food that is both delicious and nourishing. When not in the kitchen, Lisa makes use of her Masters in Social Work, through endeavours focused on social change, policy research, youth development, and community engagement. In all she does, Lisa hopes to inspire others to live healthier, happier and more peaceful lives.

Leave a Reply