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

115 votes
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You are very welcome, Connie! :)

116 votes
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I am going to try this recipe- but we don't eat nuts! Wondered, do you think this would work using sunflower seeds or maybe a mix of sunflower/pumpkin seeds? Could always add a bit of oil I suppose..?
I must also say that I have just found your site (vis Micki Rose's Pinterest page "Grain free baking") and am SO excited! I used to make linseed crackers - but in the oven... very similar recipe to yours - you have inspired me to try again but in dehydrator, as I now have one! I replaced the pepper with raw onion as I'm on an anti-inflammatory diet :) will comment after to let you know how it worked! Thanks, your blog is most appreciated, lots of inspiration!! :) :) :D

119 votes
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Hi Becky,

Thanks for your lovely comment. Congrats on your new dehydrator!

For the carrot cake, you can try pumpkin seeds instead of walnuts, but I agree that it may be lacking in oil (since walnuts are oilier than pumpkin seeds) so you may want to add 1 teaspoon coconut oil.

Hope this helps!

125 votes
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Shane's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Let me start off by saying...This is fantastic! My question is: Have you tried to freeze this?
Thanks!

111 votes
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Hi Shane,

Freezing is fine. Just defrost again in fridge before eating :)

118 votes
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I too found this cake too crumbly to slice. It does taste nice though!

Posted from The Rawtarian's Raw Recipes App

98 votes
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Frustrating! I've made this one a few times and haven't had any problems slicing - but it does need to be packed down firmly in the dish, and also the longer you refrigerate the easier it is to cut, in my experience any way :)

115 votes
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Anne-Marie's Review

Raw carrot refrigerator cake recipe
3
3 out of 5

3 1/2 stars really because I like the flavor but mine also did not hold together. I compressed 2 Tb's worth into mini-muffins pan and refrigerated it. Again, good flavor but it's not holding together. any suggestions for adding a binder? or is this just the nature of raw foods?

72 votes
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Hi Anne-Marie,

My guess is that it wasn't processed quite long enough - you need the nuts to release their oils, since that helps the recipe stick together.

Also, did you soak your nuts? (I don't recommend soaking for this recipe)

72 votes
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:)

90 votes
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This is to die for. Make every day a birthday!

Posted from The Rawtarian's Raw Recipes App

68 votes
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Love it Eric!

68 votes
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Rachel Baer's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Excellent recipe! I don't have a food processor, so I put all the ingredients onto a plate and gave them to my sons (ages 5 and 3) and they put them through the hand cranked meat grinder. I added cinnamon, nutmeg, cloves, and allspice, mixed it all up by hand, and we really enjoyed it! I used half dates, half raisins (I like dates better), and it took shape nicely. Tomorrow I will frost it with vegan whipped coconut cream and take it to a potluck of deep-fried doughnut eating people :) and see what their take is on it.

Thank you so much!

47 votes
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Lol cute picture in my head of your boys with the hand-cranker! Hope the boys thought it was worth it :)

55 votes
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absolutely delicious. even better the second and third day! im new to ur site and of course started with deserts. thanks so very much for ur energy to pass on.

Posted from The Rawtarian's Raw Recipes App

65 votes
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Thanks, Ingrid! Desserts really are a great place to start!

61 votes
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Nina's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Hi dear cook - I wondered if you have tried freezing it - how does it come out after being frozen - do you know? I live alone, so i would like to take out bits of the cake to visitors :)

46 votes
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Celia's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Hi Nina, I just found some in the back of my freezer 6 months on still tastes fabulous

38 votes
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A happy discovery, Celia :)

46 votes
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Hi Nina, I haven't frozen it myself, but my guess is it would be fine. I say freeze a small slice right after you make it, then if that defrosts okay freeze the rest

48 votes
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what if we completely eliminate the use of honey /maple syrup from the recipe ?

40 votes
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I think the base would be fine without it, but the topping might be kinda weird without some kind of sweetener -- maybe add a banana to the topping instead, it might be kinda runny, but at least it'll be kinda sweet. Or you can add some dates too - it'll change the color but that's okay

50 votes
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Made this this morning, tastes fab! Would even go as far as saying better than a standard carrot cake!
Mine doesn't seem to hold together that well though, (not really resembling your picture!) Perhaps will unmould it and put it in something smaller...

46 votes
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Did the different mould work? It is a great cake, isn't it! :)

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