GF Recipes, Raw Foods, Vegan

Raw Carrot Sandwich Bread

53 Comments 09 September 2013

Raw Carrot Sandwich Bread

One of my favorite sandwiches from childhood was grilled cheese. Oh how I loved the sizzle of the fry pan, the crispy, buttery bread, and the stretchy yellow cheese. I was even one of those kids who liked the crust.

I’m not claiming to have the raw version of a grilled cheese sandwich. I just don’t think there’s any way to replace the real thing. But I do have a really awesome raw bread. And topped with one of my favorite cheeses, it hits the spot.


I love that this bread uses leftover carrot pulp. I rarely just juice carrots by themselves. So there may be a few flecks of apple and cucumber in there, but I try to pick out 2 cups of mostly orange pulp for this bread. If you aren’t a juicer, you can process some carrots finely and use that instead. You may need to dehydrate the bread a little longer as it will have more moisture.

Simply combine carrot pulp with a few nuts, seeds, and water, and spread the batter  onto 2 dehydrator sheets.


Dehydrate for 4 hours until the bread is firm enough to flip onto the mesh trays. Carefully peel the sheet off the bread and score with a knife creating 9 slices on each tray. Continue to dehydrate for 2-4 more hours.


If you dehydrate them too long they’ll be crispy like a cracker. But if you stay within the 2-4 hour range the bread should be soft and pliable.

My favorite filling for this bread is Valerie’s Vegan Smoked Paprika Cheese. It makes a great “cheesy” sandwich and is strong enough to handle a nice topping of vegetables.


Raw Carrot Sandwich Bread

by Heather


  • 1 c. ground flaxseed
  • 1/2 c. whole flaxseed
  • 2 c. carrot pulp (carrot/apple pulp makes the bread sweeter)
  • 1/2 c. pumpin seeds
  • 1/2 c. sunflower seeds
  • 1 tsp. sea salt
  • 1 1/2 c. water


1. Place all ingredients except for water in a large bowl and mix.

2. Slowly add up to 1 1/2 cups of water until the mixture becomes batter-like.

3. Allow the mixture to sit for 10 minutes so the flaxseeds begin to gel.

4. Divide mixture between 2 teflex-lined dehydrator sheets. Spread into a large square with the back of a spatula.

5. Dehydrate at 115 for 4 hours. Then flip the bread over onto the mesh tray and carefully peel away the teflex sheet.

6. Score the bread with a knife, creating 9 pieces of bread on each tray.

7. Dehydrate for 2-4 more hours until the bread is dry, yet pliable.

8. Divide into 18 bread pieces. Cool and store in a ziplock bag in the refrigerator.

Yields 18 slices of bread


Thanks, friends, for oooing and ahhhing and asking for the recipe. It forced me to go back and recreate this winner!

Readers, dish!

  • How do you use your leftover carrot pulp?
  • What are your favorite raw bread ingredients?
  • What was your favorite sandwich from childhood?

This recipe was shared with Slightly Indulgent Tuesdays, Gluten-Free WednesdaysHealthy Vegan Friday, Wellness Weekends, Gluten-Free Fridays, and Allergy-Free Wednesdays.

Your Comments

53 Comments so far

  1. Emma says:

    This looks so tasty. I love raw breads/crackers but don’t have a dehydrator and they’re expensive to buy so don’t have them very often :( I’d probably make little raw carrot cakes with leftover pulp or maybe a paté of sorts- carrot pulp, almonds/sunflower seeds, miso…?

  2. Andrea says:

    Heather, you made my day! Your bread is SO yummy, can’t wait to make it! Denise and I were just talking about it yesterday. Fingers crossed I can get it to turn out as good as yours! :)

    • Heather says:

      Andrea, you can’t go wrong with this recipe. I know it will turn out great! Enjoy!!

      • Silvia says:

        I am an admiring fan of Heather and this carrot bread. I am currently dehydrating another batch; my fourth in the last month. I have been eating it as well as giving it away. It is a hit by every one who tries it. I like mine more savory, so I added freshly, ground cumin & a pinch of salt. Thank you Heather for the recipe to this delicious bread that is extremely easy to make.

  3. What a great way to christen your new kitchen. I really like raw carrot cupcakes with the pulp. I pulled out my dehydrator this weekend too.. It was on overdrive! :-)

  4. Oh, how I love this recipe! I could go for some right now, with Valerie’s scallion cheese. That was my fave of Valerie’s! I can taste this bread in my mind right now, Heather. It is just soooo good!


  5. Well, I don’t have a juicer so I have no carrot pulp, but I’ve tried using grated carrots and it seems to work out well. This looks really good! I never really liked grilled cheese actually – and this sounds WAY better =)

  6. This looks and sounds amazing! Thanks for creating such a tasty recipe. :)

    Without a dehydrator, what time/heat would you recommend for the oven?

  7. Heather says:

    This looks so good Heather!!! Will add it to the next dehydrator day list :)

  8. These look really good! I recently got a juicer but I need a new dehydrator.

  9. amber says:

    Hi Heather,

    What a great recipe! I WISH I had your awesome dehydrator. I have a round one and it’s a little difficult to get those nice sheets. But I can still make this for sure.

    And I use leftover pulp in stocks, cookies, and smoothies. :-)

    Have a wonderful week.


  10. Erin says:

    Wow, I love this idea, Heather! It’s so great to have another option for lunch that I can prep on the weekend :)

  11. imma bonet says:

    Emma, i,m from barcelona and instead of dehidrator i just use the sun, it works great…. i dont know if this can help :) i,m gonna try this recipe tomorrow!!!

  12. What a great bread Heather! I love how you used up extra carrot pulp too :)

  13. YUM!!! I used to make this with tomato paste, however FLAX makes me quite bloated and….. I tend to eat A LOT of these crackers when I make them, lol. SOOOOOO I don’t make them anymore 😉

  14. Valerie says:

    Heather -this bread was amazing! And I am so honored you enjoyed the scallion cheese as a topping :)

  15. Heather says:

    This looks so delicious! If I used an oven rather than a dehydrator, what temp setting would I use and for how long? Thanks again!

    • Heather says:

      Heather, put your oven at the lowest possible temperature. You might even want to crack the oven door open. (So summer is not the best time to try this method!) I’d just check it every 30 minutes to see how dry it’s getting. I’ve never tried this method, but you can google it to hear other’s experiences. Thanks for commenting!

  16. This looks so yummy! I really must get a dehydrator soon! I usually make pancakes with our carrot pulp:

    Thanks for this recipe! I’m excited to try it!

  17. Allison says:

    Absolutely beautiful!!! This looks so healthy, and I love the fact that it is gluten free. I would love to make a truck load of this stuff, how does it keep, and could you freeze it?


    • Heather says:

      Allison, this keeps forever! Seriously, I do make double batches and keep freezer bags of them both in the fridge and in the freezer. I’ve never had a batch go bad. Thanks so much for stopping by!

  18. As always…looking yummy!!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from

  19. susan says:

    this looks so good. i am always looking for healthy lunch ideas for my hubby. what brand dehydrator do you have and do you know anything about the ronco EZ food dehydrator?
    thanks for any info you have. i am wanting to buy for myself and my niece

  20. What a great idea! I am so excited to try this with grated carrots and soaked seeds!

  21. christine says:

    I must get a dehydrator – anyone any suggestions?

  22. Just found your blog and made this today. It was so easy and tasty! I don’t juice so I threw half an apple, a bunch of carrots, a handful of walnuts and a handful of raisins in my Vitamix, then mixed it in with the other ingredients. Fab!!

  23. Melissa says:

    Heather, this recipe looks delish! I have a dehydrator, though not an Excaliber, but we don’t have a juicer. I often saw juice pulp recipes like this one and wanted to try them, but didn’t know how to get a similar effect without pulp. Thanks for mentioned that processed carrots would have a similar effect. May just try these on my next dehydrator day. :)

  24. Louise James says:

    This looks delicious – thanks for the post must try.

  25. Ruth says:

    I like adding psyllium to my recipes along with minced onion.

  26. Violeta says:

    Can I use the oven for dehydration and how long do I have to dehydrate?

  27. Edie says:

    I am excited to try this recipe. I am wondering about the possibility of making a “travel bread” by dehydrating this bread to cracker crispness so it will keep unrefrigerated while traveling. Would it then be possible to rehydrate it the night before by dipping in water and sealing in a ziplock bag? Has anyone ever done something like this with another recipe? Thanks so much!


  1. Raw Foods Thursdays: 9/12/13 | Gluten-Free Cat - 11. Sep, 2013

    […] This week I’m linking up my Raw Carrot Sandwich Bread. […]

  2. Friends and Kale Chips « - 12. Sep, 2013

    […] raw creamy sauce). Your friend who brought the gluten-free doughnuts also brought her own homemade Raw Carrot Sandwich Bread which is laid out with the spread of food for the night, but you accept everyone’s […]

  3. Recipe for Gluten Free, Sugar Free Slightly Indulgent Tuesday; 09/17/13 - 16. Sep, 2013

    […] Raw Carrot Sandwich Bread from Gluten-Free Cat […]

  4. Grain-Free Protein Monster Cookies, Grain-Free Chocolate Chip Cookie Cake, DF SF Fudgesicles, and Carrot Sandwich Bread, - 17. Sep, 2013

    […] Raw Carrot Sandwich Bread from Gluten-Free Cat […]

  5. Candida diet, whole foods, sugar-free, vegan Wellness Weekend Event | Ricki Heller - 19. Sep, 2013

    […] Raw Carrot Sandwich Bread from Gluten-Free Cat. I really need to give this one a try and see if I can do it without a dehydrator (or just get a dehydrator already!). […]

  6. Healthy Vegan Recipe Inspiration - 20. Sep, 2013

    […] 1. Best Use of Carrot Pulp – Raw Carrot Sandwich Bread from Gluten-Free Cat: […]

  7. Carrot Pulp Crackers - 22. Oct, 2014

    […] These crackers are an evolution of my Green Juice Crackers, with the most significant change being the inclusion of raw, soaked almonds with the inspiration from Gena’s Cheesy Almond Rosemary Cracker recipe and the use of strictly carrot pulp like Heather’s Raw Carrot Sandwich Bread. […]

  8. Onion Bread | Raw - 09. Dec, 2015

    […] Carrot Bread […]

Share your view

Post a comment

A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

Subscribe by Email

Enter your email address:

Connect with Me

Grab a Button!

© 2018 Gluten-Free Cat. Powered by Wordpress.