Recipe 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.)

Recipe Photos

Nutrition Facts

Nutritional score: 78 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is low in Calories.
  • This recipe is a good source of Protein, Iron, and Vitamin B6.
  • This recipe is a noteworthy source of Dietary Fiber, and Vitamin A.

Amounts per 100 g (4 oz) suggested serving

NameAmount% Daily
Calories 403 16 %
Protein 8 g 15 %
Fat 31 g 39 %
Carbohydrates 29 g 8 %
Dietary Fiber 4 g 13 %
Sugars 16 g
Calcium 48 mg 5 %
Iron 2.6 mg 20 %
Sodium 74 mg 3 %
Source: USDA, The Rawtarian

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Comments and Reviews

Top voted

441 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!!!

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

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

All

57 votes
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Made these, they were okay. I’m not sure if I proccessed the carrots and nuts. A video or photo would be nice. Def, healthy graining snack.

Posted from The Rawtarian's Raw Recipes App

58 votes
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daryll's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Well that certainly didn't keep long in the fridge. It was delicious but I can't make it again for a while because I kept going back for more. I loved the texture.

80 votes
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Hello, I remember trying your recipe years ago and loving it. I just checked back to see your icing recipe but recall it having lemon juice in it in the past? Have you changed the recipe? And why?

57 votes
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Hi Celia!

I definitely haven't altered this recipe in years. I'm pretty stable - once I create something I rarely tweak it later :)

Perhaps your memory is tricking you! I also looked through my other icing recipes, and I don't see any with lemon juice. (I do have an icing recipe that uses orange juice though.)

67 votes
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Ok thanks, maybe it was that recipe. Delicious anyway thank you.

60 votes
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No prob! xox

64 votes
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Ashlee Jamieson's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Ok, I just made this cake tonight and I am in love. I have just recently adapted to the Raw Vegan Lifestyle and this is the first proper dessert that I have had since I started this journey approximately 1 month ago. Thank you so much for all the amazing inspirations, information and recipes. You are doing a wonderful job.
One question, do you think that this cake would freeze well? I am the only one eating it in my house hold and not wanting it to go off.
Thanks Again!!

55 votes
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Hi Ashlee!

I'm so glad that the cake turned out well for you. It is a good one if you can get the texture right!

It is freezable - when you want to eat it, just defrost it in the fridge first.

xox

67 votes
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Sarah Westlake's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Love it! Can’t keep my non vegan husband and 3 sons away from this cake!

56 votes
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Sarah, stop sharing your concoctions! Do what I do and hide them far, far away ;)

72 votes
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Hannah's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Thank you for publishing this fantastic recipe. I was thinking of making it for my daughter for morning breaktime at school but the school has a 'no nuts' policy. Can I substitute the walnuts for any other ingredient?

71 votes
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Hi Hannah!

This recipe definitely needs nuts... including the walnuts (or pecans) and cashews in the icing..

I'd suggest looking for a nut-free recipe instead :)

SWEET nut-free recipes: https://www.therawtarian.com/raw-nut-free-sweet-recipes
SAVORY nut-free recipes: https://www.therawtarian.com/raw-nut-free-savory-recipes

Also note: if your school accepts seeds, sometimes you can use sunflower seeds instead of almonds in many recipes, but sunflower seeds are not a good sub for walnuts/pecans because sunflower seeds are not as oily as walnuts/pecans

67 votes
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This Cake is amazing! did it twice replacing raisins with half dates and half figs! Everybody loves it "I think more than the cooked carrot cake" :)
Thanks

76 votes
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Nice job Paolo!!

88 votes
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Would it be okay to omit the sunflower seeds? Thinking about making this but the only ingredient I am missing is the sunflower seeds.

75 votes
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Hi Kristen,

No problem - omit the sunflower seeds. There will be nary a difference, since they are such a small quantity. :)

70 votes
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Hi, could I use vanilla bean powder instead of extract? If so, what measurments do you recommend?

77 votes
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Hi Angela,

I have never used Vanilla Powder myself, but I think generally it should be fine.

Simply opt for the traditional substitution ratio of Vanilla Powder for Vanilla Extract, which is 1/2 to 1.

For example, 1 teaspoon pure vanilla extract = 1/2 teaspoon vanilla powder.

91 votes
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Andreita's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Tried different raw carrot cake recipes and this is by far my favourite!! I added lime to the cashew frosting and died of pleasure!

90 votes
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Nice idea for a hint of lime on the topping. Hopefully you will come back from the undead and try some more of my recipes Andreita ;)

101 votes
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Hello there :) Can I use unsalted, roasted sunflower seeds instead of raw sunflower seeds? Can I use coconut nectar instead of honey? If I can, will it taste just as good? Please respond quickly. I plan to make this today to stun my non vegan fam. Thank you so much :)

99 votes
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Hi Elle!

1. Can I use unsalted, roasted sunflower seeds instead of raw sunflower seeds? (Yes, particularly because they are such a small amount in this recipe. It shouldn't affect that taste much at all.)

2. Can I use coconut nectar instead of honey? (I've never used it, but I imagine it will be totally fine.)

3. Will it taste just as good? (You might want to adjust the sweetness slightly, otherwise, yes, it will be fine! I am not sure if coconut nectar is less sweet or similarly sweet than honey. Honey is pretty sweet though, so you might want to go a little heavier on the sweetness.)

Hope this helps!

85 votes
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Thank you so much for the quick response. The cake tastes really good. The longer it is stored in the fridge, the sweeter it tastes :) Thank-you for sharing. I am trying to decide which recipe is next. Any recommendations? What is your favorite #1 recipe, hands down?

88 votes
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Well, if you haven't made the brownies + the icing, then you should definitely make that (and serve it with raspberries or strawberries for max pleasure).

https://www.therawtarian.com/raw-brownie-recipe
https://www.therawtarian.com/raw-chocolate-icing

My Ranch salad dressing is also a savory crowd pleaser:
https://www.therawtarian.com/raw-ranch-dressing-recipe

95 votes
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Thank you for everything again. My non-vegan sister was so shocked that this tasted really good to her. I am not a ranch person, but I will try the brownies with possibly the icing (I trust you that it is perfect on its own). If only honey was vegan...:/ I have loads of walnuts. So will use those instead of pecans. Hopefully, I will not taste much of a difference.:)

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