Cake ingredients:
1 cup roughly chopped carrots
2 cups walnuts
1 cup raisins
1/2 cup dried shredded coconut
1 tablespoon sunflower seeds
1/8 cup honey, agave nectar or maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 tablespoon water
Icing ingredients:
1 cup cashews
2 tablespoons lemon juice
1/8 cup honey, agave nectar or maple syrup
1 teaspoon vanilla extract
1 teaspoon water
Directions
1. Place carrots in food processor by themselves. Process them very briefly - just to reduce them to littler chunks - about the size of pieces of popped popcorn. Leave carrots in food processor.
2. Now add all cake ingredients into food processor. Process briefly and slowly, stopping to monitor the process. You want to get the texture seen in the above pictures - you want to be able to see small chunks of carrots, walnuts, etc. Do not over-process!
3. Press cake down into a cake pan or square baking dish. Alternatively, you can shape the raw carrot cake mixture into a "cake" shape on a plate using your hands.
4. Place all icing ingredients into a high-speed blender and blend until smooth.
5. Ice cake.
6. Refrigerate this raw carrot cake recipe for at least two hours. The cake and the icing will both harden up a bit in the fridge.
The Rawtarian's Thoughts
This raw carrot cake recipe strangely mimmicks the texture of cooked carrot cake - without the need for dehydrating. Just throw the ingredients in the food processor, form into a cake shape, ice with your preferred icing and pop into the fridge.
Depending on how you'd like to use your cake, you can press the cake mixture down into a cake pan, or you can mold it into a cake shape on a plate using your hands.
This recipe keeps surprisingly well - for 4 days or so. You can make this in advance and it holds its shape and does not get soggy (provided that you did not overprocess the cake).
This raw carrot cake recipe should always be kept in the fridge.
No dehydrator required for this recipe! (However, if you want a dehydrated raw carrot cake recipe for some reason, I do have a completely different dehydrated raw carrot cake recipe right here.)
That was my birthday candle. I am now 31!
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Comments
Rebecca
Mar 17, 2013
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No I didn't soak the nuts. Maybe it was just
how I processed the mixture. Will see how I go next time :)
Posted from The Rawtarian App
The Rawtarian
Mar 24, 2013
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Hi Rebecca, Could be! If you make it again let me know how it turns out :)
Megan
Mar 19, 2013
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HI! Recipe and pictures look great! I was wondering if I can substitute some dates for the raisins in the recipe?
The Rawtarian
Mar 24, 2013
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Hi Megan, how come you'd like to use dates instead of raisins? My main concern would be that we don't want to process the mixture too much. So if using any dates instead of raisins be sure to process them on their own first until they become raisin size. Hope this helps!
Kiki
Mar 22, 2013
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Hi! I just made this cake and had a couple small problems: for me the cake itself is a little too cumbly so i had a hard time spreading the icing on and serving it in one piece. Do you have some advice? Also can you tell me the calories in one serving?
Other than that the taste was great! Just like baked carrot cake!
The Rawtarian
Mar 24, 2013
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Hi Kiki, interesting that you are the second person to have the "too crumbly" experience, but I haven't had that problem myself. As mentioned above, it could be if you soaked your nuts (not necessary) but also if perhaps you didn't process long enough?
Sorry, not sure about calories.
Hope this helps a bit!
Kristi
Mar 22, 2013
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I made this recipe as bars last night; delicious! Question --can I freeze them? How long will they keep, if so? Same for refrigeration --how long will they keep in the fridge?
Thanks!
The Rawtarian
Mar 24, 2013
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Hi Kristi, you can freeze if you can't eat it within the first five days. After freezing and before eating you should thaw in fridge.
It keeps really well in the fridge, perhaps up to 5 days.
sofia
Mar 25, 2013
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thanks
The Rawtarian
Mar 30, 2013
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My pleasure, Sofia.
Rachael
Mar 26, 2013
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I made this cake today and I just wanted to tell you how awesome it was! I'm not exaggerating when I say that it's absolutely fantastic, and better than any cooked carrot cake that I've had. I am losing my taste for sweet things but this recipe has just the right amount of sweetness and doesn't leave me feeling heavy after I eat it. Thanks for sharing your raw food genius!
The Rawtarian
Mar 30, 2013
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Hi Rachael, love it! Your note makes me smile when I read it. I do love this cake too for the same reasons that you mentioned. :)
Terri Wheeler
Mar 27, 2013
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Hello,
First i want to say, i am new.I just discovered you website. I made your Brownies and OMG!!!! awesome. I am concerned about how much to eat of your lovely deserts. I don't see a serving size. Can u help me with this. Also i use to be a raw vegan , cause of my health. I have FM and chronic fatigue along with server arthritis.I mainly juiced and ate huge salads, but found eating raw i felt bored after a while and became resentful of not eating like others.
i also have had a eating disorder for 40 yrs..i have healed most of it, but decided to go to a eating disorder dietitian and physicist ,, low and be hold the dietitian placed me on a lot of whole grains meat and not very clean food,, i trusted her .. now i am 40 lbs up and sicker then ever..so much inflammation..
i need help finding mty way back to raw and knowing i am putting in the right amount of foods green seeds nuts fruits can u help me i also need help getting this weight off and i am afraid the deserts u show will keep me from losing..
i would look forward to a little advice before i sign up for your 30 day i am ready but i need a little push of confidence from u
thank u Terri
The Rawtarian
Mar 30, 2013
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Hi Terri, hugs.... It sounds like you are on the right track and have the right background to adding more raw to your diet, having juiced and eaten a lot of salads in the past. As for portion size, I do tend to eat 1 medium sized serving of dessert after most dinners. Although I don't specifically state serving size in this recipe, I like to envision a regular serving size as what I would be served for dessert at a fancy restaurant. :) So for the brownies, there might be 7-8 servings if you double the brownies and make a single batch of the icing. Warmth, Laura-Jane
Sharon V.
Mar 30, 2013
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Hi, how may pieces can I get out of the cake. How big is it?? Thanks it sounds wonderful.
The Rawtarian
Mar 30, 2013
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Hi Sharon, great question. It depends on your serving size, but I'd say you can definitely get 6 nice pieces out of it, or perhaps 8-9 smaller pieces.
Christa
Mar 30, 2013
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Could I use the carrot pulp from my carrot juice for this recipe?
PS. I love your recipes, but I have to get a high speed blender.
The Rawtarian
Mar 30, 2013
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Hi Christa, I'm going to say yes to the carrot pulp, but it will depend on your juicer. If your pulp is super dry,you might want to do half pulp and half shredded carrots so that the consistency is correct. Hope this helps!
PS: High speed blender is expensive, but worth it!
Bridget Robertson
Mar 30, 2013
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All your recipes are feasts for the eyes as well as the body.
The Rawtarian
Mar 31, 2013
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Bridget :) :) :)
Cat
Apr 02, 2013
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Hi, I was just wondering if the recipe would be okay of I left the raisens out? Thank you
The Rawtarian
Apr 07, 2013
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Hi Cat, if you omit the raisins the texture will be a bit off. You could substitute chopped dates or chopped dried apricots instead.
Kaniehtakeron M...
Apr 02, 2013
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This carrot cake is awesome. And a big hit amongst my fellow ironworkers. Also so easy to make. If I can do it, anyone can. ;')
Posted from The Rawtarian App
The Rawtarian
Apr 07, 2013
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If ironworkers love it, then we know we have a winner, Kaniehtakeron! :)
kala sunshine
Apr 02, 2013
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happy blessed belated birthday to you....Thank you for all your wonderful, sumptouos recipes...My brother's bd
is 4-12 and i want to surprise him with this carrot cake (his fav cake has been carrot cake for umpteen years so
here goes with the surprise hope it turns out as good as your picture once again much appreciation for sharing
your simple and gorgeous recipes with all of us many blessings to you and your creativity...will share how it goes... I AM Sunshine you look too too too young to be 31!!!!
The Rawtarian
Apr 07, 2013
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Wishing your brother a happy early birthday! Hope he enjoys this raw carrot cake!
Ben Keogh
Apr 03, 2013
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I made the Carrot cake over the Easter weekend along with the Chocolate brownie and Strawberry Cheesecake as a replacement for all the sugary easter eggs and chocolates for the family. The raw creations were really well received. One thing is when making the cream part of the recipe it is really hard getting all the nuts to blend into a cream in the processor / blender. The ingredients near the blades would become creamy, but the ingredients above would remain dry. I found it was much easier milling the nuts dry in smaller quantities and then putting them all in a mixing bowl with the other ingredients and then hand mixing them with a wooden spoon. It saved a whole load of constantly stopping the high speed blender and moving the ingredients around so that the nuts would become creamy. It also saved scrapping the inside of the blender to get all the lovely creamy filling out. Washing a mixing bowl was much easier than washing the inside of the blender, which can be really fiddly.
The Rawtarian
Apr 07, 2013
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Hi Ben, thank you for sharing your excellent tips!
Weronika
Apr 03, 2013
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And what happened when I process the ingredients finely? I don't like the look... it looks like meat burger... Not to call it worse ;p.
And some constructive criticism - I just found your website and I love many of the recipes, but I think you should work harder on the pictures: they're not good. Ask someone for help if you're not very good at it. Good pictures are 70% of a recipe website success! (in your case maybe less, since your target is quite narrow...but still)
The Rawtarian
Apr 07, 2013
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Thanks for your feedback Weronika. I do not profess to be a food photographer, nor do I want to be. However, I do profess to be a creator of delicious simple, satisfying recipes!
Loto
Apr 04, 2013
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And the cake happened :)! It's my birthday cake for tomorrow but I can't wait to eat it xO
The Rawtarian
Apr 07, 2013
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Happy belated Bday Loto!!
neat
Apr 04, 2013
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I didn't have enough carrots so used 1/2 cup beetroot + 1/2 cup carrot- which worked too, quick, easy and delicious- thanks
Posted from The Rawtarian App
The Rawtarian
Apr 07, 2013
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Hi Neat, what a fabulous idea!!!!!!
Nathan
Apr 09, 2013
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Made the carrot cake last night for some friends. Wow. Fantastic. I can't wait to try other raw recipes.
The Rawtarian
Apr 20, 2013
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Hi Nathan, I'm so glad you and your friends enjoyed :) Some other delicious raw desserts to try include my raw banana cream pie, raw apple pie, raw brownie recipe, raw chocolate shortbread and raw lemon bars. They are all hits!
Noelle
Apr 09, 2013
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If I soak the nuts before using them in this recipe, do you think the end result will turn out just as good/presentable?
The Rawtarian
Apr 20, 2013
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Hi Noelle,
If you soak them, try to dry them off extremely well before using.
I did not soak mine in this recipe.
Marijanna
Apr 10, 2013
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OMG! I just made this and it is devine! And that's without even waiting for them to 'set' for 2hrs in the fridge first! Straight from the processor bowl, the mixture is YUMMY!! Thank you so much, this is by far my fav raw website!!!
The Rawtarian
Apr 20, 2013
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Hi Marijanna, so glad this recipe turned out well for you :)
nirvana
Apr 11, 2013
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hi rebecca !
thinking of making this carrot cake for 1birthday of my son.
can i use shredded carrots ? i guess will be easy for babies.
thank you ! nice recipes !!
:)
The Rawtarian
Apr 20, 2013
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Hi Nirvana, Shredded carrots would be fine
Lillian
Apr 12, 2013
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Hi Laura-Jane,
Thank you so much for all of your deliciously decadent and innovative recipes, they make going raw so much more fun and interesting!
One question ... How long do you soak your nuts for? I have read conflicting thoughts on how, why and the length of time and just wondering what your thoughts were?
Again thank you so much for sharing you passion and innovation of the raw food lifestyle!!
Cheers
Lillie
The Rawtarian
Apr 20, 2013
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Hi Lillian,
I do not soak any nuts unless it is explicitly stated in the recipe.
:)
MelissaV
Apr 21, 2013
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Hi there! Neither my husband or I eat a raw diet (nor are we vegetarians), but we are trying to get into a much healthier diet. Honestly, I never put much stock in eating raw, mostly because I assumed it would consist of eating various forms of salads for every meal, every day. However, in my quest of searching for delicious, simple, AND healthy recipes, I came across your website. I have to say - I am shocked at the quantity of beautiful (and quite scrumptious looking) recipes you have. I'm also embarrassed I made such a harsh judgement before looking into this method of preparing food. While I don't think going entirely raw / vegetarian would be right for my family, I am certainly going to try to replace some of our "processed" and unhealthy meals with some of these recipes! I believe first on my list will be this carrot cake (my husband's favorite!) Thank you, thank you, thank you!!!
The Rawtarian
Apr 28, 2013
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I am a proud raw food mamma reading your words, Melissa V :) :) :) <beams>
Debbie
Apr 27, 2013
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This cake was delicious! I made it in a small springform pan-so pretty and tasty!
The Rawtarian
Apr 28, 2013
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Hi Debbie, I love little pans. Everything looks so much cuter in individual sizes. Glad you like the ccake!
Marlie
May 02, 2013
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My husband and I love the raw carrot cake. In fact we are going to friends for the weekend and I'm bringing one with me.
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
May 11, 2013
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Awesome Marlie! Hope your friends enjoyed :)
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