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 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 birthday candle. I am now 31!
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Comments
Mary
Feb 21, 2013
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Hi, Could you use another vegetable for this, such as courgettes ( zucchini)
Thank you :)
The Rawtarian
Feb 21, 2013
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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 :)
Mary
Mar 02, 2013
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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 :)
Amanda
Jun 02, 2013
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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.
The Rawtarian
Jun 02, 2013
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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!
neo
Feb 21, 2013
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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!
The Rawtarian
Feb 21, 2013
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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!
jenny
Apr 25, 2013
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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
The Rawtarian
Apr 28, 2013
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Hi Jenny! Unsweetened :)
Kristy
Feb 21, 2013
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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!
The Rawtarian
Feb 21, 2013
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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.
sofia
Mar 25, 2013
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how much pineapple do i put in the carrot cake?
The Rawtarian
Mar 30, 2013
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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 :)
Colleen
Feb 21, 2013
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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??
The Rawtarian
Feb 21, 2013
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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?
Colleen
Feb 23, 2013
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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?
Bernadette
Feb 22, 2013
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Should I use raw nuts?
The Rawtarian
Feb 22, 2013
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Yes Bernadette, raw untoasted and unsalted
Kim
Feb 23, 2013
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I absolutely love your desserts so I can't wait to make this one!
The Rawtarian
Feb 23, 2013
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Hi Kim, if you make it I'd love to know what you think :)
Gina
Feb 23, 2013
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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.
The Rawtarian
Feb 23, 2013
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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 :)
Jennifer
Feb 23, 2013
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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!
The Rawtarian
Feb 23, 2013
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Hi Jennifer, so glad this cake turned out well for you. Happy almost bday :)
sarah
Feb 24, 2013
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Happy birthday! Can't wait to try this! I have no dehydrator so thanks for accommodating
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The Rawtarian
Feb 24, 2013
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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!
Becky Taylor
Feb 24, 2013
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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.
The Rawtarian
Feb 24, 2013
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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)
Taylor
Feb 26, 2013
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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
The Rawtarian
Feb 26, 2013
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Hi Taylor, your words are music to my ears :) xox
Jacaleen
Feb 26, 2013
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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
The Rawtarian
Feb 26, 2013
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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
:)
Lizzys
Feb 26, 2013
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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.
The Rawtarian
Feb 26, 2013
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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!
Dodi Ellis
Feb 27, 2013
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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
The Rawtarian
Feb 27, 2013
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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 :)
Alex
Mar 02, 2013
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This looks delicious, but before I try it - can this be frozen to be kept for longer than 4 days?
The Rawtarian
Mar 03, 2013
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Hi Alex, yes you could freeze then let it defrost later when you want to eat
Mena Bekir
Mar 04, 2013
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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.
The Rawtarian
Mar 09, 2013
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Hi Mena! You are lovely. And you have a wonderful way of picking really good recipes to make! xoxxox
Artemis
Mar 04, 2013
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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
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The Rawtarian
Mar 09, 2013
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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
Phyllis Richard
Mar 09, 2013
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This cake is amazing! Even better than the real thing!
The Rawtarian
Mar 15, 2013
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Phyllis :)
Samantha Gardner
Mar 10, 2013
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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!
The Rawtarian
Mar 15, 2013
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Hi Samantha, you can use hempseed hearts instead of coconut in this recipe
Rebecca
Mar 10, 2013
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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!
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The Rawtarian
Mar 15, 2013
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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)
Malin
Mar 13, 2013
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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! :)
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The Rawtarian
Mar 15, 2013
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Hi Malin, that's what I call a success!
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