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

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

325 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!!!

313 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

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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!

1 vote
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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 ;)

4 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 :)

4 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!

4 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?

7 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

5 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.:)

3 votes
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Elle - I use walnuts and pecans interchangeably in most of my recipes, since they are very similar in oil content.

In all of my recipes, you can use maple syrup or agave nectar instead of honey :)

10 votes
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Curious... What's the white stuff on the top of the cake in the picture and on the sides that looks like icing sugar? I'm dyyyyying to make these!!!!!!

11 votes
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You have a good eye. It's coconut flour. Just used to make the photo look fancy :)

This carrot cake is really good. You should make it.

13 votes
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Aha, mystery solved! So clever...so fancy! I shall report back!

11 votes
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Haha you are nice. Love to hear what you think if you make it, Carla!

15 votes
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If you had to choose between this one or the dehydrated carrot cake, which would you say is better? I want to try one but can't decide which. Thank you!

16 votes
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Hi Hope! Make this one! It's quicker (no need to dehydrate) and it's more cake-like. Just make sure to process it a lot, otherwise it will be too chunky and not cake-ish.

16 votes
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This was great I also under processed so it was a bit crumbly. Made it with my little sister and brother who are 9 and 11 and they loved it. My stepdad actually now prefers it too baked carrot cake!

Posted from The Rawtarian's Raw Recipes App

12 votes
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Perfect, Pigwig! Love that everyone approves! :)

18 votes
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Love all your recipes!! Thanks. However, please HELP with this RawCarrot Cake one. I wanted to make it into bars but the cake doesn't hold its shape…………….What could I add that would bind it more and hold its shape more?
I tried adding extra Nut Butter and dates and omitted the raisins. I wasn't going to add the icing on the top

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Hi Mich! Did you make a few tweaks that might have impacted the consistency? Generally, if made as written and not holding together, it might not have been processed enough. Also, if it is refrigerated for a number of hours it’ll solidify a bit. Hope this helps!

19 votes
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Laura G's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

So good!! Great texture & not too sweet. Thank you so much Laura-Jane for another wonderful recipe! I check back often and love how you use everyday, easy to locate ingredients to create such mouth watering recipes!

18 votes
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Thanks, Laura! I'm happy you found me! :)

23 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!

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

46 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

31 votes
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Hi Jujubee!

Why do you want to use oats instead of nuts?

45 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!

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