Overview

This raw carrot cake recipe strangely mimics 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.
  • Prep Time

    10 min
  • Total Time

    2 hours 10 min
  • Suggested Servings

    8 servings
  • Yield

    1 cake
  • Shelf Life

    4 days in fridge
  • Equipment

Ingredients

Nutrition Facts

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

By The Rawtarian

This raw carrot cake recipe strangely mimics 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 2013 birthday candle. I am now 31! (Oops! I since replaced the birthday candle picture with new, better pictures from 2014's 32nd birthday cake! It's a tradition in my household that my husband make this carrot cake recipe for me. He made the cake pictured above, and I photographed it. :)

Nutrition Overview

B+grade
  • This recipe is very low in Sodium.
  • This recipe is a good source of Protein, Iron, and Vitamin B6.
  • This recipe is a noteworthy source of Dietary Fiber, and Vitamin A.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

312 votes
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Wishing your brother a happy early birthday! Hope he enjoys this raw carrot cake!

305 votes
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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!!!

294 votes
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Hi Debbie, I love little pans. Everything looks so much cuter in individual sizes. Glad you like the ccake!

All

3 votes
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I just made this the other night! It turned out fantastic! I think, though, that in my paranoia to not over-process, I may have under-processed just a tad. It was still great! Thank you for this super easy recipe!

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Practice makes perfect! But I'm glad you still enjoyed! :)

26 votes
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I've looked up so many raw carrot cake recipes. Has anyone ever used oats instead of the walnuts?

Posted from The Rawtarian's Raw Recipes App

13 votes
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Hi Jujubee!

Why do you want to use oats instead of nuts?

28 votes
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I believe the cream cheese icing on the website has the addition of coconut oil and it's not included on the video. Have you tried it both ways? Thanks!

13 votes
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Ooops! Definitely add the coconut oil :)

71 votes
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Ohhhhh. This is really delicious.

76 votes
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:)

73 votes
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Hi Dear,

What do you suggest as a substitute for raisins? Going to make this today, but don't have any raising at home. Please help, thanks! :)

72 votes
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Hi Pauline! You could try currants, or dried cranberries, or any other dried berry or fruit.

89 votes
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Love this recipe! The frosting was a little too thick. I wonder if I should have soaked the cashews?? I added a little extra water but was still too thick to spread.

84 votes
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Hi DeDe, Thanks for your note. It's comments like yours that make this place great!

I have adjusted the ingredients (from 1 teaspoon to 3 tablespoons) water to reflect the problem. Someone else emailed me about the same issue. The crowd has spoken :)

<3

110 votes
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I love this cake!!! I used pecans instead of walnuts. Thanks so much for posting this recipe.

108 votes
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You are very welcome, Connie! :)

108 votes
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I am going to try this recipe- but we don't eat nuts! Wondered, do you think this would work using sunflower seeds or maybe a mix of sunflower/pumpkin seeds? Could always add a bit of oil I suppose..?
I must also say that I have just found your site (vis Micki Rose's Pinterest page "Grain free baking") and am SO excited! I used to make linseed crackers - but in the oven... very similar recipe to yours - you have inspired me to try again but in dehydrator, as I now have one! I replaced the pepper with raw onion as I'm on an anti-inflammatory diet :) will comment after to let you know how it worked! Thanks, your blog is most appreciated, lots of inspiration!! :) :) :D

109 votes
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Hi Becky,

Thanks for your lovely comment. Congrats on your new dehydrator!

For the carrot cake, you can try pumpkin seeds instead of walnuts, but I agree that it may be lacking in oil (since walnuts are oilier than pumpkin seeds) so you may want to add 1 teaspoon coconut oil.

Hope this helps!

114 votes
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Let me start off by saying...This is fantastic! My question is: Have you tried to freeze this?
Thanks!

101 votes
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Hi Shane,

Freezing is fine. Just defrost again in fridge before eating :)

112 votes
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I too found this cake too crumbly to slice. It does taste nice though!

Posted from The Rawtarian's Raw Recipes App

94 votes
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Frustrating! I've made this one a few times and haven't had any problems slicing - but it does need to be packed down firmly in the dish, and also the longer you refrigerate the easier it is to cut, in my experience any way :)

111 votes
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3 1/2 stars really because I like the flavor but mine also did not hold together. I compressed 2 Tb's worth into mini-muffins pan and refrigerated it. Again, good flavor but it's not holding together. any suggestions for adding a binder? or is this just the nature of raw foods?

69 votes
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Hi Anne-Marie,

My guess is that it wasn't processed quite long enough - you need the nuts to release their oils, since that helps the recipe stick together.

Also, did you soak your nuts? (I don't recommend soaking for this recipe)

70 votes
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:)

86 votes
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This is to die for. Make every day a birthday!

Posted from The Rawtarian's Raw Recipes App

65 votes
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Love it Eric!

66 votes
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Excellent recipe! I don't have a food processor, so I put all the ingredients onto a plate and gave them to my sons (ages 5 and 3) and they put them through the hand cranked meat grinder. I added cinnamon, nutmeg, cloves, and allspice, mixed it all up by hand, and we really enjoyed it! I used half dates, half raisins (I like dates better), and it took shape nicely. Tomorrow I will frost it with vegan whipped coconut cream and take it to a potluck of deep-fried doughnut eating people :) and see what their take is on it.

Thank you so much!

45 votes
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Lol cute picture in my head of your boys with the hand-cranker! Hope the boys thought it was worth it :)

53 votes
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absolutely delicious. even better the second and third day! im new to ur site and of course started with deserts. thanks so very much for ur energy to pass on.

Posted from The Rawtarian's Raw Recipes App

62 votes
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Thanks, Ingrid! Desserts really are a great place to start!

58 votes
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Hi dear cook - I wondered if you have tried freezing it - how does it come out after being frozen - do you know? I live alone, so i would like to take out bits of the cake to visitors :)

43 votes
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Hi Nina, I just found some in the back of my freezer 6 months on still tastes fabulous

36 votes
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A happy discovery, Celia :)

44 votes
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Hi Nina, I haven't frozen it myself, but my guess is it would be fine. I say freeze a small slice right after you make it, then if that defrosts okay freeze the rest

46 votes
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what if we completely eliminate the use of honey /maple syrup from the recipe ?

37 votes
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I think the base would be fine without it, but the topping might be kinda weird without some kind of sweetener -- maybe add a banana to the topping instead, it might be kinda runny, but at least it'll be kinda sweet. Or you can add some dates too - it'll change the color but that's okay

48 votes
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Made this this morning, tastes fab! Would even go as far as saying better than a standard carrot cake!
Mine doesn't seem to hold together that well though, (not really resembling your picture!) Perhaps will unmould it and put it in something smaller...

42 votes
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Did the different mould work? It is a great cake, isn't it! :)

43 votes
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Mmm sort of, still more of an eat with a spoon type of cake! Maybe needed a little more processing?. Still tasted fab though and will try again (fridge and freezer bit full of chocolate shortbread and truffles at the moment so it will have to wait it's turn!) x

40 votes
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Yeah, it's definitely more of moist cake than one that keeps it shape :)

36 votes
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Absolutely fantastic. My family loved it. Thank you so much for this amazing recipe.

41 votes
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My pleasure Linda - so glad you and your family enjoyed :)

47 votes
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Hi Lindy! This cake is gluten free :)

Posted from The Rawtarian's Raw Recipes App

39 votes
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Sure, it's gluten free. :-)

30 votes
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Thanks Schay!

41 votes
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Thanks Karolina!

44 votes
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Is this cake gluten free?

40 votes
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Hi Lindy,

I am not an expert on gluten, I think this should be mostly gluten free. Can anyone else chime in on this?

44 votes
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There is no flour etc. In this recipe. Therefore it will be gluten free. However if you are celiac you may have to check the ingredients of each item, for example your cinnamon to be certain.

33 votes
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Thanks Dhaezi!

35 votes
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I love this recipe! The perfect healthy snack for my 2 year old. He loves it with lots of cinnamon. Great recipe, thanks!

Posted from The Rawtarian's Raw Recipes App

41 votes
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Your 2yo has good taste, Lilly :)

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Sandra's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Hi, thank you so much for this splendid recipe! I'm allergic to all animal dairy (including butter), but also to wheat. Finding a recipe for a cake is not "a piece of cake". And I was not yet a real fan of raw food, but I am certainly now! I made the cake without the icing, and it tastes surprisingly delicious with the vanille and cinnamon.

40 votes
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Love it Sandra! I am happy to say that you'll find lots of good sweets here without dairy or wheat. Happy to have you here!

39 votes
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Is there anything else I could use instead of cashews for the icing? We don't have any at the moment and I'm not a big fan of them. Also, could you use orange juice instead of lemon? Thanks for the great recipe!

53 votes
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Hi Hanne,

You can use macadamia nuts instead of the cashews for the icing.

Yes, you can use orange juice instead of lemon juice, although lemon juice is preferred since it is more acidic.

47 votes
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Courtney 's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Wow. My first attempt at a raw cake. I used almonds, pecans and sultanas because I didn't have cashews, walnuts and raisins. The flavour is amazing. I haven't even bothered to do the icing. I've rolled half the mixture into balls, the other half I'm using as a cake.

Very impressed!

44 votes
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Hi Courtney, you picked a great recipe for your first cake! And lots of substitutions too - you must have good kitchen confidence :) Way to go!

45 votes
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LoneK's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

This really turned out GREAT! I made it for my son's birthday and we were all so pleasantly surprised at how good it tasted! I didn't know how filling it would be and cut us all pieces that were too big.. but managed to eat it anyway LOL .. I was really happy with how easy it was to form.. I wore food grade gloves and the batter didn't stick to my hands! I'll definitely be making this again!

58 votes
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Love it Lone. But did your son love it as much as you did?? inquiring minds want to know :)

nice idea about the gloves. I should pick up a box!

32 votes
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Fabulous cake! I couldn't make the icing smooth in Vitamix (seemed to be not enough ingredients to mix it properly) so I added much more water to actually blend it smooth and it worked like a charm. DELICIOUS!

31 votes
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Glad you adjusted the recipe for smoothness, Ren, and I'm glad you loved it! :)

46 votes
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LOL well he insisted on keeping the last piece for himself so I think he did like!! :)

41 votes
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Lol that says it all!

99 votes
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Appreciate all the time you put into this website, it's helping so many of us live healthy lifestyles! Happy belated birthday, too!

82 votes
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Thank you Yvonne! I am honored to have you here with me. xox

88 votes
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What could a sub the raisins out for? I'm just not a huge fan of them :S

85 votes
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Hi Ash,

You definitely need the raisins (for both texture/bulk/filler and sweetness). If you can't do raisins, you can try chopped prunes or dates instead. Or also chopped dried apricots (but the apricots aren't as sweet, so if using them you might want to add some extra sweetener, like honey or agave etc).

Hope this helps!

78 votes
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Hi Ash, you could use currants, chopped dates, chopped apricots, dried pineapple, or you could probably just omit them also. Basically, any small dried fruit would work. If you have dried pineapple that would be my first choice though

70 votes
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I don't have any raisins on hand. What can I use for a replacement?

70 votes
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You definitely need the raisins (for both texture/bulk/filler and sweetness). If you can't do raisins, you can try chopped prunes or dates instead. Or also chopped dried apricots (but the apricots aren't as sweet, so if using them you might want to add some extra sweetener, like honey or agave etc)

78 votes
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Karen's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

very good. We took them to a pot luck and everyone loved it

70 votes
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Nice work Karen!

75 votes
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hi laura, i've just had the pleasure of making this cake (I cannot wait to eat it), however I forgot to buy cashew nuts for the icing...can I replace them with peanuts as my options are currently limited?

Keep up the wonderful work

85 votes
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Hi Mat! Noooooo do not use peanuts :) That'll be icky.

You could use pine nuts or macadamia nuts instead of the cashews. :)

68 votes
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I just made this recipe! can't wait to try it!!! Thank you so much for inspiring me! :)

72 votes
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Hi Iris! So glad you are feeling the raw inspiration. Hope the cake tickled your tastebuds!

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DLo's Review

Raw carrot refrigerator cake recipe
4
4 out of 5

Very good recipe. It is pretty popular at my office as well. I look forward to trying more recipes from here. I used a raw cashew butter, as the supermarket was out of raw cashews. so there was a little oil in my frosting, but it still came out great.

61 votes
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Hi DLo - You must be very popular at the office if you bring in these kinds of  goodies on a regular basis!

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soleildemai's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

This cake is simply the best I have ever eaten, and so says my 6 year old son. I soaked the nuts and dehydrated them (not through, but only enough so they wouldn't be wet) before making the cake and icing. The texture is perfect. The taste is heavenly. I eat 90% raw/living foods and your recipes are both sophisticated and soooooo simple. They impress my non-vegan, non-raw friends every single time. My little boy always asks for more and loves to lend a hand in the kitchen!

We're about to make another carrot cake today with the addition of slightly dehydrated fresh pineapple. I'll let you know how it turns out! Thank you!!! :)

69 votes
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Yum with the pineapple!! Perfect combo with this recipe, I should think. xox

100 votes
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I made the cake this morning. I enjoyed my piece, hubby tried it and took some to work (a winner because he had unhealthy Mexican bread in the house he could have taken). He doesn't think it's carrot cake, insists on calling it "cake bar", never the less, it's a winner!

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Lol glad he liked his cake bar Tess lol - your husband reminds me of mine lol

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Can you tell me what the carbs might be in a dish like this. I'm recently diagnosed as type 2 diabetic. I want to try to control my blood sugar naturally. I'm currently on insulin. And I hope to change that threw diet.

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Hi Deb, you can do wonders with diabetes on raw. Check out the documentary "raw for 30 days" - http://www.rawfor30days.com/

97 votes
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Is there any way you could reduce the calorie content, however produce a similar flavor and consistancy? Maybe from omitting/substituting/limiting the nuts, seeds, or sweetner?

73 votes
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Hi Emily, that's a tough one!  :)

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Will it still turn out ok without the raisins? Thanks! 

Posted from The Rawtarian's Raw Recipes App

71 votes
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Hi Carre, no, you definitely need the raisins (for both texture/bulk/filler and sweetness). If you can't do raisins, you can try chopped prunes or dates instead. Or also chopped dried apricots (but the apricots aren't as sweet, so if using them you might want to add some extra sweetener, like honey or agave etc)

97 votes
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Do you soak your nuts first?

98 votes
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Hi Myra, I generally don't soak my nuts. So there is no need to soak unless I specifically state to do so in the recipe directions.

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All made and setting in the fridge! Cannot wait to devour it, smelt amazing :)

117 votes
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Awesome Crystal! How was it? #curious

146 votes
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Thinking of making this again soon!!! (:

Posted from The Rawtarian's Raw Recipes App

152 votes
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Go for it, Doeey! What's the delay ;P

159 votes
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Thank you for this delicious looking recipe! This looks amazing. I am wondering if you think it would work to freeze leftovers for later? Do you think the freezer would hurt the consistency or flavors?

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Hi Emily, yes, this leftover would work well frozen. I'd slice before freezing, then just defrost each slice in fridge for a bit when ready to eat.

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I was almost out of walnuts, so I mixed a cup of almond. The cake looked and smelled great and I liked the thick texture of the icing very much. Still, I need to wait and see to figure out I did really well or not cause it's now in the refrig. nervous but excited:) Always thank you for sharing your great recipe and helping me satisfy a sudden craving for sweets!

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Sounds like a good compromise, Heami! In general I like to use pecans instead of walnuts (since they both have similar texture/oiliness). How did the almonds turn out?

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I made them in small cups, so just dig in with spoon to eat it. Cos I didn't have a proper processor, my blender couldn't blend the cashew into icing consistency. But still, it was delicious (:

Posted from The Rawtarian's Raw Recipes App

157 votes
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Way to make it work, Dooey! :)

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It's a hit!! (: my family loved it!

Posted from The Rawtarian's Raw Recipes App

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I think this is the v e r y b e s t ever carrot cake I ate in my whole life! My one year old loved it.

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Awesome Justine! So glad your little one loved it :)

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This looks so delicious, I'm making it today for my boyfriend's birthday since he is a raw foodie I wanted him to blow his candles out on a cake he could actually eat! lol I have never tried anything like this so everyone wish me luck. lol I hope I can get this right! I will post after I make it.

Love your site and your recipes you're such a delight!

Thank you for sharing your recipes tips & insight!

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Awesome Allie. How did it turn out!?

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Hi! I know others have asked about using another vegetable...I would imagine that sweet potatoes might work... What do you think? Also, have you ever tried using a 'glaze' based on coconut oil instead? (coconut oil, honey or agave nectar and vanilla extract) I like it not just b/c it's tasty but also because it is a nut-free alternative. Thanks for the creative recipes :)

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Hi Nina, I've never used sweet potatoes but the texture is probably similar, although it might be a bit starchy

Glaze sounds a treat!

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Hi just wondering if u have a suggestion for what nuts could be used as an alternative to cashews?? My husband is allergic to them & peanuts. Also just for general info substitutes in recipes for sesame seeds & pistachios as my daughter is allergic!!! Thanks a lot for your help & love your site& the sound of all the recipes e r just about to turn raw!

Posted from The Rawtarian's Raw Recipes App

187 votes
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Hi Mandy,

1. You may find this podcast helpful: https://www.therawtarian.com/rfp05-nut-substitutions  (you can download it in iTunes - look for "raw food podcast" - episode 5)

2. Generally, these groups of nuts can be substituted for one another:

  • creamy nuts: cashews, macadamia nuts, pine nuts, etc.
  • flour-like nuts: almonds, sunflower seeds, hazelnuts, pumpkin seeds, etc.
  • oily nuts: walnuts, pecans, etc.

3. In this recipe, the only thing you can use for the icing is cashews or macadamia nuts

185 votes
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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

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Awesome Marlie! Hope your friends enjoyed :)

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This cake was delicious! I made it in a small springform pan-so pretty and tasty!

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Hi Debbie, I love little pans. Everything looks so much cuter in individual sizes. Glad you like the ccake!

Top Voted
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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!!!

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I am a proud raw food mamma reading your words, Melissa V :) :) :) <beams>

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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

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Hi Lillian,

I do not soak any nuts unless it is explicitly stated in the recipe.

:)

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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 !!

:)

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Hi Nirvana, Shredded carrots would be fine

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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!!!

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Hi Marijanna, so glad this recipe turned out well for you :)

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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?

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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.

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Made the carrot cake last night for some friends. Wow. Fantastic. I can't wait to try other raw recipes.

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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!

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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

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Hi Neat, what a fabulous idea!!!!!!

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And the cake happened :)! It's my birthday cake for tomorrow but I can't wait to eat it xO

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Happy belated Bday Loto!!

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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)

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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!

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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.

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Hi Ben, thank you for sharing your excellent tips!

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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!!!!

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Wishing your brother a happy early birthday! Hope he enjoys this raw carrot cake!

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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

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If ironworkers love it, then we know we have a winner, Kaniehtakeron! :)

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Hi, I was just wondering if the recipe would be okay of I left the raisens out? Thank you

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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.

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All your recipes are feasts for the eyes as well as the body.

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Bridget :) :) :)

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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.

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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!

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Hi, how may pieces can I get out of the cake. How big is it?? Thanks it sounds wonderful.

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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.

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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

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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

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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!

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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. :)

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thanks

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My pleasure, Sofia.

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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!

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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.

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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!

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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!

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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?

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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!

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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

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Hi Rebecca, Could be! If you make it again let me know how it turns out :)

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I've never made a raw cake but I would like to try. Could I cut this recipe in half, both the cake and the icing to try it?

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Hi Kimberley, you can probably cut the cake recipe in half and it would be fine. Unfortunately, you won't be able to half the icing recipe. This is because when making food in a blender it needs a certain amount of volume to properly blend - otherwise stuff will just bounce around in the blender. However, you can use half the icing for the cake and use the other half for a nice fruit dip.

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This was amazing!! Everyone loved it! My youngest son (1,5) was crazy about it, and he is use to be hard to please! :)

Posted from The Rawtarian App

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Hi Malin, that's what I call a success!

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I made this cake for a friend's baby shower yesterday. The flavour was beautiful & the mixture was nice & moist but I found the cake too crumbly when I tried to slice it so I ended up rolling the mixture into balls & serving them in cupcake patties instead. I'm pretty sure I processed the mixture for the correct amount of time so any ideas as to why this happened? Not that I'm complaining, they still looked & tasted great but I was just curious. I absolutely adore all your recipes, keep them coming!

Posted from The Rawtarian App

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Hi Rebecca, interesting why it was crumbly for you. I definitely didn't have that prob. Did you soak your nuts in advance? Sometimes that can remove the oils and change the texture of the recipe. (I did not soak mine)

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Do you have a good sub for raw shredded coconut? I don't mind the oil or yogurt in coconut but I just cant get past the texture of the meat, I always hated it. You use it quite a bit in other masterpieces so I'll keep my fingers crossed!

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Hi Samantha, you can use hempseed hearts instead of coconut in this recipe

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This cake is amazing! Even better than the real thing!

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Phyllis :)

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Dear, how long can this cake stay out of the frige once done? I would like to take it to the office amd there is no fridge... Does it melt?
Hugs

Posted from The Rawtarian App

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Hi Artemis, I think you'll be find if it's out for maybe 4 hours. The icing will soften up quite a bit, but it should be okay (unless it's like the middle of summer or something)

Also, maybe you could pop it in the freezer for 1-2 hrs in the morning before you go to work that day to give it a head start at being cold

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Hello lovely lady,

I am writing to you from beautiful Sydney, Australia. Your website was noted by my equally lovely yoga teacher, Martine, as one of her favourite new food sites. She in particular was singing the praises of your raw brownie recipe. Well, that day I had to give it a try. It was a fabulous success with the whole family. I couldn't believe that such few simple ingredients would be soooo amazing. I am in love with you and your website and am considering becoming a rawtarian too. I have also made the lemony coconut slice (incredibly good), the raw carrot cake (wonderfully decadent) and the chocolate chia pudding is in the fridge setting as I write. As you can see I have a sweet tooth and have only made the sweet things but I have checked out the savoury things and am going to get a dehydrator soon. Lots of love and best wishes to you and keep up the fabulous recipes.

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Hi Mena! You are lovely. And you have a wonderful way of picking really good recipes to make! xoxxox

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This looks delicious, but before I try it - can this be frozen to be kept for longer than 4 days?

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Hi Alex, yes you could freeze then let it defrost later when you want to eat

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I noticed in virtually all of your recipes you don't soak the nuts. It is important to soak nuts for easier digestion...

Posted from The Rawtarian App

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Hi Dodi, in an ideal world nuts can be soaked yes, but for many busy people it is not realistic. But I don't disagree with you :)

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Perhaps you could use sweet potato or butternut squash as substitutions for carrot? They are both quite 'dry' vegetables but still sweet like carrots.

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Hi Lizzy, excellent suggestions! If one goes that route it might be good to add a bit more sweetness too since the carrots are pretty sweet, so you might need to make up for the lack of carrot-sweetness - if that makes sense!

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Oh I am so excited to make this recipe!!!
Just a quick check, you mention food processor for cake and blender for icing...
Can I use my Vitamix for the whole recipe???
Can't WAIT!
Carrot cake is my hands down favourite!!!

Posted from The Rawtarian App

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Hi Jacaleen, noooo don't make the whole thing in your VM, the cake part won't work...

The reason is that the VM needs more liquid in order to process stuff properly - so because the cake part is more dry it will just be a chunky mess.

You definitely need a food processor AND a blender.

You can get a cheap food processor ($50 or so) is fine.  Here is the cheap food processor that I own - it gets bad reviews on Amazon but it's cheap and it's the one I've been using for almost 4 years! I don't have a problem recommending it, it's the Black and Decker Quick and Easy: http://tinyurl.com/avdwva4

basically, blender is for liquidy stuff (smoothies, icing, soup, sauce) and food processor is for dryer stuff (brownie, cake, cookie dough etc)

Listen to me talk about this for half-an-hour here: https://www.therawtarian.com/rfp07-raw-appliances

:)

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Oh. My. GAWD. I made my transition from vegan to raw with this app & every recipe I try is that much better than the one before... However, this takes the cake (pun intended)! It's funny, I thought it would take so much discipline to go 100% raw... But I never got to eat carrot cake before! And I actually like it better than baked carrot cake. Go figure. Going raw has been the easiest thing I've ever done! And the most delicious ;) thank you!!!!

Posted from The Rawtarian App

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Hi Taylor, your words are music to my ears :) xox

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I have just made this cake and it is in the fridge now. I struggled gatting a totally smooth consistency for the icing but I don't mind. I have sprinkled the top with more cinnamon and grated orange zest.

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Hi Becky, sounds delicious! It may be that your blender isn't as strong as it could be, so perhaps next time you could soak your cashews in warm water for a few hours to soften them before blending them in your blender. (Rinse before using and pat dry with clean tea towel)

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Happy birthday! Can't wait to try this! I have no dehydrator so thanks for accommodating

Posted from The Rawtarian App

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Hi Sarah, glad to have you here! Many raw foodies do not have dehydrators, so I do what I can to help!

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I am in love with this cake! Thank you! Thank you! Everything came out perfectly! Sunday is my bday so I thought it would be a great addition. I am new to raw foods and learning so much. Thank you for sharing your wealth of knowledge!

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Hi Jennifer, so glad this cake turned out well for you. Happy almost bday :)

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Happy Belated Birthday, Laura-Jane! I hope you enjoyed yourself, and that the celebration continues through the weekend!

My husband saw your FB post on this on Wed, and said, "Are you holding out on me?". Since I'm in the TRK discussion boards more than FB these days, I said, "What do you mean?". "She has carrot cake!" he replied. It is on the to-make list for my raw fiesta on Sunday. Thanks so much for the recipe.

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Hi Gina! I love that your husband is excited about the concept of a raw carrot cake. You have done well ;)

I don't like to make too much of a specatcle about my bday, but I did have a nice quiet day and enjoyed my cake!

If you make it on Sunday I will look forward to reading what you think :)

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I absolutely love your desserts so I can't wait to make this one!

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Hi Kim, if you make it I'd love to know what you think :)

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Should I use raw nuts?

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Yes Bernadette, raw untoasted and unsalted

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Hi Colleen, glad you made the carrot cake! I don't find it too sweet, but then again I like sweet :) You could certainly reduce both of those ingredients if your prefer. Taste as you go.

Was it the cake or the icing that you felt were too sweet?

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I think it was the icing - and I think it was the vanilla essence.. maybe it was the one I used.. just gave it a 'false' sweet flavour, and I miss the 'natural' flavours from the food. Maybe I put in too much?? Just overpowered it a little. I'd like to try it again with dates and/or raisins, or maybe just one ripe banana.. what do you think?

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Found the agave and vanilla just a bit over powering (too sweet). Might try it with dates next time.. What do u think??

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Hi, This recipe looks great - can't wait to make it! Wondering if the sunflower seeds could be substituted for something else. Thank you and happy birthday!

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Hi Kristy, instead of the sunflower seeds you could try the same amount of almonds, although the sunflower seeds are preferable.

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how much pineapple do i put in the carrot cake?

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Hi Sofia, this recipe doesn't call for any pineapple :) But you could try adding 1/4 cup of chopped pineapple. You have to be careful though, because if your pineapple is wet then it will change the texture of the whole cake. What would be IDEAL would be to add 1/4 cup of pineapple that has been dehydrated in a dehydrator. I love the idea of adding the pineapple, but you are playing with fire if it's too moist :)

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Totally making this tonight for my wife's bday, awesome looking recipe. It looks just like baked carrot cake. I might add a bit of pineapple!

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Hi Neo, awesome! Pineapple is a perfect addition to carrot cake! Just make sure to only add a little bit and to make it as dry as possible, because this is a bit of a delicate recipe and I don't want it to become too wet and soggy. Let me know how it turns out!

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Hi, I was reviewing a number of your recipes and they all look delicious. However, I notice that a number of them (ie haystacks, carrot cake) call for dried shredded coconut and I was wondering if the coconut is sweetened or unsweetened?
Thanks,
Jenny

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Hi Jenny! Unsweetened :)

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Hi, Could you use another vegetable for this, such as courgettes ( zucchini)
Thank you :)

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Hi Mary, my concern about the courgettes would be that they may be too wet and not sweet enough. No good substitution comes to mind - except maybe apples? But they may also be a bit wet. You could try 3/4 cup apples instead of the 1 cup carrots, but I haven't tried that so... beware :)

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What about beets? They have a carrot consistency andcare sweet. Maybe it could maje a mock red velver. Beets do have a little aftertaste though.

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Hi Amanda, I haven't done it with beets but they could definitely work. I do think that you would need more sweetener though because I think carrots are sweeter than dates. If you try it I would love to know how it turns out!

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Thank you. The apples sound good. I could squeeze the juice out of them with my hands first. Parsnips could maybe work, as they are similar in texture to carrots, perhaps?. I'll let you know how I go. I love your recipes, you make them so easy and not complicated like some are. Thank you so much for sharing. You're awesome :)

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