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

32 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.

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

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

34 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!

36 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.

38 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

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

39 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

32 votes
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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!

34 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!

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

32 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!

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

51 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

38 votes
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Hi Jujubee!

Why do you want to use oats instead of nuts?

52 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!

29 votes
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Ooops! Definitely add the coconut oil :)

14 votes
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How much coconut oil would you add to the icing ingredients?

10 votes
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Hi Handzie!

Thanks for your comment. It actually made me realize that there was an error in the ingredients on this recipe, which I have now fixed. Thanks!!

88 votes
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jbubonia's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Ohhhhh. This is really delicious.

95 votes
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:)

90 votes
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Hi Dear,

What do you suggest as a substitute for raisins? Going to make this today, but don't have any raising at home. Please help, thanks! :)

87 votes
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Hi Pauline! You could try currants, or dried cranberries, or any other dried berry or fruit.

105 votes
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dederae1's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Love this recipe! The frosting was a little too thick. I wonder if I should have soaked the cashews?? I added a little extra water but was still too thick to spread.

94 votes
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Hi DeDe, Thanks for your note. It's comments like yours that make this place great!

I have adjusted the ingredients (from 1 teaspoon to 3 tablespoons) water to reflect the problem. Someone else emailed me about the same issue. The crowd has spoken :)

<3

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