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

All

12 votes
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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)

12 votes
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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

15 votes
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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!

15 votes
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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!

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

14 votes
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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.

11 votes
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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 :)

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

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

16 votes
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Should I use raw nuts?

13 votes
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Yes Bernadette, raw untoasted and unsalted

15 votes
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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?

12 votes
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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?

10 votes
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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??

17 votes
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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!

14 votes
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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.

55 votes
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how much pineapple do i put in the carrot cake?

50 votes
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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 :)

15 votes
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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!

16 votes
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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!

21 votes
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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

19 votes
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Hi Jenny! Unsweetened :)

20 votes
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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 :)

23 votes
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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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