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

42 votes
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Yeah, it's definitely more of moist cake than one that keeps it shape :)

38 votes
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Linda 's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Absolutely fantastic. My family loved it. Thank you so much for this amazing recipe.

43 votes
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My pleasure Linda - so glad you and your family enjoyed :)

50 votes
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Hi Lindy! This cake is gluten free :)

Posted from The Rawtarian's Raw Recipes App

41 votes
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Sure, it's gluten free. :-)

34 votes
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Thanks Schay!

43 votes
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Thanks Karolina!

47 votes
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Is this cake gluten free?

42 votes
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Hi Lindy,

I am not an expert on gluten, I think this should be mostly gluten free. Can anyone else chime in on this?

48 votes
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There is no flour etc. In this recipe. Therefore it will be gluten free. However if you are celiac you may have to check the ingredients of each item, for example your cinnamon to be certain.

36 votes
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Thanks Dhaezi!

37 votes
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I love this recipe! The perfect healthy snack for my 2 year old. He loves it with lots of cinnamon. Great recipe, thanks!

Posted from The Rawtarian's Raw Recipes App

44 votes
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Your 2yo has good taste, Lilly :)

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Sandra's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Hi, thank you so much for this splendid recipe! I'm allergic to all animal dairy (including butter), but also to wheat. Finding a recipe for a cake is not "a piece of cake". And I was not yet a real fan of raw food, but I am certainly now! I made the cake without the icing, and it tastes surprisingly delicious with the vanille and cinnamon.

44 votes
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Love it Sandra! I am happy to say that you'll find lots of good sweets here without dairy or wheat. Happy to have you here!

42 votes
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Is there anything else I could use instead of cashews for the icing? We don't have any at the moment and I'm not a big fan of them. Also, could you use orange juice instead of lemon? Thanks for the great recipe!

57 votes
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Hi Hanne,

You can use macadamia nuts instead of the cashews for the icing.

Yes, you can use orange juice instead of lemon juice, although lemon juice is preferred since it is more acidic.

50 votes
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Courtney 's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Wow. My first attempt at a raw cake. I used almonds, pecans and sultanas because I didn't have cashews, walnuts and raisins. The flavour is amazing. I haven't even bothered to do the icing. I've rolled half the mixture into balls, the other half I'm using as a cake.

Very impressed!

47 votes
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Hi Courtney, you picked a great recipe for your first cake! And lots of substitutions too - you must have good kitchen confidence :) Way to go!

48 votes
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LoneK's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

This really turned out GREAT! I made it for my son's birthday and we were all so pleasantly surprised at how good it tasted! I didn't know how filling it would be and cut us all pieces that were too big.. but managed to eat it anyway LOL .. I was really happy with how easy it was to form.. I wore food grade gloves and the batter didn't stick to my hands! I'll definitely be making this again!

62 votes
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Love it Lone. But did your son love it as much as you did?? inquiring minds want to know :)

nice idea about the gloves. I should pick up a box!

35 votes
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Ren's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Fabulous cake! I couldn't make the icing smooth in Vitamix (seemed to be not enough ingredients to mix it properly) so I added much more water to actually blend it smooth and it worked like a charm. DELICIOUS!

33 votes
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Glad you adjusted the recipe for smoothness, Ren, and I'm glad you loved it! :)

49 votes
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LOL well he insisted on keeping the last piece for himself so I think he did like!! :)

43 votes
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Lol that says it all!

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