Christine’s Carrot Raisin Bread (Raw Food Recipe) : The Renegade Health Show Episode #864

Wednesday Jul 13 | BY |
| Comments (13)

We met Christine for the first time in Southern California…

She’s one of our long-time viewers and Inner Circle members.

When we met her, she had made some amazing carrot bread and shared a bunch with us.

The raw food recipe was so good that Annmarie made the mistake of leaving it with me before she tried any more than a bite.

But don’t worry, I’ll vouch for it. It’s really, really good. 🙂

Take a look here…

Your question of the day: Which do you prefer (or did!)… carrot cake or chocolate cake?

Click here, scroll down to the bottom of the page and leave your comments now!

Here’s the raw food recipe:

Christine’s Carrot Raisin Bread

– 3 cups shredded carrots (I prefer using the food processor, but you can juice in juicer to make carrot pulp if you prefer)
– 1 cup soaked raisins
– 1 vanilla bean or 1 tsp vanilla extract
– 1 tsp spice of choice: nutmeg, pumpkin pie spice, cinnamon
– 1/2 – 2/3 cup raisins
– 1/3 cup coconut (shredded)
– 1/2 cup chopped pecans (or nut of your choice)
– 1 cup golden flax seeds – ground for recipe
– 1/3 or so cup golden flax seeds-ground for rolling the bread in
– Optional: Pinch of Celtic salt

Shred carrots in food processor with the “shredding blade” & take out of food processor when finished. Put the soaked raisins in food processor with the “s” blade and puree (if using carrot pulp from juicer – add a little raisin soak water)

Add to the pureed raisins: Carrots, spice, salt (optional), Vanilla

Process mix in the food processor. Put the mix in a bowl. Stir in raisins, coconut and pecans.

Then add most of the cup of flax and stir… if it is too wet still, add the rest of the cup to it. Dust a cutting board with some of the 1/3 cup ground flax, holding some out for the second loaf.

Form the mix into two bread loaves. Roll first loaf into ground flax meal for a crust. Slice first loaf into bread slices… you can lightly dust each slice with the ground flax to help hold it together.

Put the slices on a dehydrator tray. Do the same with the second loaf. Dehydrate five to seven hours… Time will vary based on how thick you sliced the bread, how juicy the bread was, and how moist you like it… just experiment 🙂


We either eat it plain, with raw honey spread on it, or we whip up a cashew crème topping in our Magic Bullet.

Cashew Crème Topping:

Blend the following to taste: Soaked Cashews, Water, Vanilla, Lemon Juice, and Honey.


(BTW: Christine has a website that we want to share with you… it will be here by tomorrow!)

Live Awesome!

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.


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  1. Yvonne says:

    both Please!

  2. Dee says:

    Chocolate cake all the way. Love the recipe shows.

  3. lisa says:

    definitely carrot

  4. Stacie says:

    I’m with Annmarie–tough one! If I HAVE to pick, though, lately I’m leaning toward carrot.

  5. Aine says:

    I love carrot cake – definitely making this tomorrow 🙂 I must order some of your lovely spices, cinnamon, vanilla etc..thanks for sharing! You look great in that blue Annemarie!

  6. hcg for diet says:

    This looks so delicious, I`m gonna try it right now. I adore carrot cake.

  7. Yamina says:

    You copied Charlene’s wedding dress, I’m sure ! Anyway, this colour is yours, believe me… But your receipes, Ann, are really scarring for me ! (lol !) I had one day, at Lafayette Gourmet, a piece of carrot cake that I couldn’t eat and replace by the traditional chocolate one ! We call it quatre-quart, here. My favorite cake. And there (at the ground floor, not at the coffee bar…) it is like the homemade of my childhood, a marvel ! If I have even the slightest hesitation to eat something, I don’t. I eat only what I’m craving for ! Maybe, I’ll try this strange receipe, at a lazzy moment, and test it on my husband, who, I’m afraid, is going to become a rawfoodist and me tending to reverse slowly ! He follows all your shows now, damned ! (Hello darling ! We have to think of getting a dehydrator, no ?)

  8. Sharon says:

    I don’t know which one I would prefer. I love both carrot and chocolate cake. It just depends on what I am craving.
    However, that cake looks delicious. I am sure zucchini would be good in the recipe too.

  9. SmithA says:

    I’ve always preferred chocolate cake. Now I know chocolate doesn’t agree with me. I was wondering about carob as a chocolate substitute. Have you had any experience with carob?

  10. Mandy says:

    This sounds delish, but help. I would love to try it and don’t have a dehydrator, is there an alternative way of “drying” it?

  11. Yvonne says:

    Definitely carrot cake over chocolate and I do miss it. This recipe looks delicious, can’t wait to try it! Thanks so much.

  12. Cheryl says:

    Carrot bread/cake rules!! Also, I don’t like chocolate. I’m w/o a dehydrater too-can I slow/low bake them? Love you two!

  13. jackie says:

    Chocolate, although this looks delicious! Love AnnMarie’s cooking shows.

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