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
- 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
| Name | Amount | % 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 % |
Print This Recipe (PDF)
My Recipe Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteRelated To This Recipe
FREE Raw Recipe Package
Subscribe to newsletter below. Get the 11 Best Raw Recipes (PDF E-Book Package) instantly.
The Rawtarian Recipes
Latest Certifications
-
kami_kev_5
Low-Fat Raw CleanseAugust 22, 2019 -
The Rawtarian
7-Day Raw Summer ChallengeAugust 18, 2015 -
svridleybr
7-Day Raw Summer ChallengeJuly 29, 2015 -
Jonathan Coney
Raw Baby Steps ProgramJanuary 26, 2013
Comments and Reviews
Top voted
The Rawtarian
Apr 07, 2013
Wishing your brother a happy early birthday! Hope he enjoys this raw carrot cake!
Marijanna
Apr 10, 2013
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 28, 2013
Hi Debbie, I love little pans. Everything looks so much cuter in individual sizes. Glad you like the carrot cake!
All
dasheemaj
Aug 13, 2019
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
daryll
Jun 20, 2019
daryll's Review
Raw carrot refrigerator cake recipe
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.
Celia De Boer
Apr 17, 2018
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?
The Rawtarian
Apr 19, 2018
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.)
Celia De Boer
Apr 23, 2018
Ok thanks, maybe it was that recipe. Delicious anyway thank you.
The Rawtarian
May 09, 2018
No prob! xox
Ashlee Jamieson
Mar 27, 2018
Ashlee Jamieson's Review
Raw carrot refrigerator cake recipe
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!!
The Rawtarian
Apr 19, 2018
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
Sarah Westlake
Dec 29, 2017
Sarah Westlake's Review
Raw carrot refrigerator cake recipe
Love it! Can’t keep my non vegan husband and 3 sons away from this cake!
The Rawtarian
Jan 02, 2018
Sarah, stop sharing your concoctions! Do what I do and hide them far, far away ;)
Hannah
May 13, 2017
Hannah's Review
Raw carrot refrigerator cake recipe
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?
The Rawtarian
May 14, 2017
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
Paolo
Nov 19, 2016
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
The Rawtarian
Nov 19, 2016
Nice job Paolo!!
Kirsten1
Nov 04, 2016
Would it be okay to omit the sunflower seeds? Thinking about making this but the only ingredient I am missing is the sunflower seeds.
The Rawtarian
Nov 05, 2016
Hi Kristen,
No problem - omit the sunflower seeds. There will be nary a difference, since they are such a small quantity. :)
Angela Reyes Retana
Oct 26, 2016
Hi, could I use vanilla bean powder instead of extract? If so, what measurments do you recommend?
The Rawtarian
Nov 03, 2016
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.
Andreita
Jun 04, 2016
Andreita's Review
Raw carrot refrigerator cake recipe
Tried different raw carrot cake recipes and this is by far my favourite!! I added lime to the cashew frosting and died of pleasure!
The Rawtarian
Jun 05, 2016
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 ;)
elle
Mar 21, 2016
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 :)
The Rawtarian
Mar 21, 2016
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!
elle
Mar 31, 2016
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?
The Rawtarian
Mar 31, 2016
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
elle
Apr 01, 2016
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.:)
Leave a Comment or Review