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

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)

99 votes
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Do you soak your nuts first?

100 votes
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Hi Myra, I generally don't soak my nuts. So there is no need to soak unless I specifically state to do so in the recipe directions.

105 votes
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All made and setting in the fridge! Cannot wait to devour it, smelt amazing :)

120 votes
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Awesome Crystal! How was it? #curious

148 votes
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Thinking of making this again soon!!! (:

Posted from The Rawtarian's Raw Recipes App

155 votes
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Go for it, Doeey! What's the delay ;P

161 votes
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Thank you for this delicious looking recipe! This looks amazing. I am wondering if you think it would work to freeze leftovers for later? Do you think the freezer would hurt the consistency or flavors?

149 votes
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Hi Emily, yes, this leftover would work well frozen. I'd slice before freezing, then just defrost each slice in fridge for a bit when ready to eat.

162 votes
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I was almost out of walnuts, so I mixed a cup of almond. The cake looked and smelled great and I liked the thick texture of the icing very much. Still, I need to wait and see to figure out I did really well or not cause it's now in the refrig. nervous but excited:) Always thank you for sharing your great recipe and helping me satisfy a sudden craving for sweets!

157 votes
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Sounds like a good compromise, Heami! In general I like to use pecans instead of walnuts (since they both have similar texture/oiliness). How did the almonds turn out?

169 votes
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I made them in small cups, so just dig in with spoon to eat it. Cos I didn't have a proper processor, my blender couldn't blend the cashew into icing consistency. But still, it was delicious (:

Posted from The Rawtarian's Raw Recipes App

159 votes
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Way to make it work, Dooey! :)

167 votes
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It's a hit!! (: my family loved it!

Posted from The Rawtarian's Raw Recipes App

158 votes
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I think this is the v e r y b e s t ever carrot cake I ate in my whole life! My one year old loved it.

163 votes
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Awesome Justine! So glad your little one loved it :)

171 votes
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This looks so delicious, I'm making it today for my boyfriend's birthday since he is a raw foodie I wanted him to blow his candles out on a cake he could actually eat! lol I have never tried anything like this so everyone wish me luck. lol I hope I can get this right! I will post after I make it.

Love your site and your recipes you're such a delight!

Thank you for sharing your recipes tips & insight!

158 votes
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Awesome Allie. How did it turn out!?

152 votes
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Hi! I know others have asked about using another vegetable...I would imagine that sweet potatoes might work... What do you think? Also, have you ever tried using a 'glaze' based on coconut oil instead? (coconut oil, honey or agave nectar and vanilla extract) I like it not just b/c it's tasty but also because it is a nut-free alternative. Thanks for the creative recipes :)

163 votes
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Hi Nina, I've never used sweet potatoes but the texture is probably similar, although it might be a bit starchy

Glaze sounds a treat!

195 votes
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Hi just wondering if u have a suggestion for what nuts could be used as an alternative to cashews?? My husband is allergic to them & peanuts. Also just for general info substitutes in recipes for sesame seeds & pistachios as my daughter is allergic!!! Thanks a lot for your help & love your site& the sound of all the recipes e r just about to turn raw!

Posted from The Rawtarian's Raw Recipes App

189 votes
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Hi Mandy,

1. You may find this podcast helpful: https://www.therawtarian.com/rfp05-nut-substitutions  (you can download it in iTunes - look for "raw food podcast" - episode 5)

2. Generally, these groups of nuts can be substituted for one another:

  • creamy nuts: cashews, macadamia nuts, pine nuts, etc.
  • flour-like nuts: almonds, sunflower seeds, hazelnuts, pumpkin seeds, etc.
  • oily nuts: walnuts, pecans, etc.

3. In this recipe, the only thing you can use for the icing is cashews or macadamia nuts

188 votes
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My husband and I love the raw carrot cake. In fact we are going to friends for the weekend and I'm bringing one with me.

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180 votes
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Awesome Marlie! Hope your friends enjoyed :)

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