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

102 votes
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Appreciate all the time you put into this website, it's helping so many of us live healthy lifestyles! Happy belated birthday, too!

86 votes
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Thank you Yvonne! I am honored to have you here with me. xox

91 votes
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What could a sub the raisins out for? I'm just not a huge fan of them :S

88 votes
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Hi Ash,

You definitely need the raisins (for both texture/bulk/filler and sweetness). If you can't do raisins, you can try chopped prunes or dates instead. Or also chopped dried apricots (but the apricots aren't as sweet, so if using them you might want to add some extra sweetener, like honey or agave etc).

Hope this helps!

83 votes
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Hi Ash, you could use currants, chopped dates, chopped apricots, dried pineapple, or you could probably just omit them also. Basically, any small dried fruit would work. If you have dried pineapple that would be my first choice though

74 votes
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I don't have any raisins on hand. What can I use for a replacement?

74 votes
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You definitely need the raisins (for both texture/bulk/filler and sweetness). If you can't do raisins, you can try chopped prunes or dates instead. Or also chopped dried apricots (but the apricots aren't as sweet, so if using them you might want to add some extra sweetener, like honey or agave etc)

82 votes
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Karen's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

very good. We took them to a pot luck and everyone loved it

73 votes
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Nice work Karen!

78 votes
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hi laura, i've just had the pleasure of making this cake (I cannot wait to eat it), however I forgot to buy cashew nuts for the icing...can I replace them with peanuts as my options are currently limited?

Keep up the wonderful work

88 votes
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Hi Mat! Noooooo do not use peanuts :) That'll be icky.

You could use pine nuts or macadamia nuts instead of the cashews. :)

71 votes
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I just made this recipe! can't wait to try it!!! Thank you so much for inspiring me! :)

75 votes
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Hi Iris! So glad you are feeling the raw inspiration. Hope the cake tickled your tastebuds!

71 votes
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DLo's Review

Raw carrot refrigerator cake recipe
4
4 out of 5

Very good recipe. It is pretty popular at my office as well. I look forward to trying more recipes from here. I used a raw cashew butter, as the supermarket was out of raw cashews. so there was a little oil in my frosting, but it still came out great.

63 votes
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Hi DLo - You must be very popular at the office if you bring in these kinds of  goodies on a regular basis!

77 votes
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soleildemai's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

This cake is simply the best I have ever eaten, and so says my 6 year old son. I soaked the nuts and dehydrated them (not through, but only enough so they wouldn't be wet) before making the cake and icing. The texture is perfect. The taste is heavenly. I eat 90% raw/living foods and your recipes are both sophisticated and soooooo simple. They impress my non-vegan, non-raw friends every single time. My little boy always asks for more and loves to lend a hand in the kitchen!

We're about to make another carrot cake today with the addition of slightly dehydrated fresh pineapple. I'll let you know how it turns out! Thank you!!! :)

71 votes
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Yum with the pineapple!! Perfect combo with this recipe, I should think. xox

102 votes
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I made the cake this morning. I enjoyed my piece, hubby tried it and took some to work (a winner because he had unhealthy Mexican bread in the house he could have taken). He doesn't think it's carrot cake, insists on calling it "cake bar", never the less, it's a winner!

71 votes
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Lol glad he liked his cake bar Tess lol - your husband reminds me of mine lol

103 votes
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Can you tell me what the carbs might be in a dish like this. I'm recently diagnosed as type 2 diabetic. I want to try to control my blood sugar naturally. I'm currently on insulin. And I hope to change that threw diet.

76 votes
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Hi Deb, you can do wonders with diabetes on raw. Check out the documentary "raw for 30 days" - http://www.rawfor30days.com/

99 votes
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Is there any way you could reduce the calorie content, however produce a similar flavor and consistancy? Maybe from omitting/substituting/limiting the nuts, seeds, or sweetner?

75 votes
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Hi Emily, that's a tough one!  :)

112 votes
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Will it still turn out ok without the raisins? Thanks! 

Posted from The Rawtarian's Raw Recipes App

74 votes
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Hi Carre, no, you definitely need the raisins (for both texture/bulk/filler and sweetness). If you can't do raisins, you can try chopped prunes or dates instead. Or also chopped dried apricots (but the apricots aren't as sweet, so if using them you might want to add some extra sweetener, like honey or agave etc)

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