Overview

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.
  • Prep Time

    10 min
  • Total Time

    2 hours 10 min
  • Suggested Servings

    8 servings
  • Yield

    1 cake
  • Shelf Life

    4 days in fridge
  • Equipment

Ingredients

Nutrition Facts

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.)

That was my 2013 birthday candle. I am now 31! (Oops! I since replaced the birthday candle picture with new, better pictures from 2014's 32nd birthday cake! It's a tradition in my household that my husband make this carrot cake recipe for me. He made the cake pictured above, and I photographed it. :)

Nutrition Overview

B+grade
  • This recipe is very low in Sodium.
  • This recipe is a good source of Protein, Iron, and Vitamin B6.
  • This recipe is a noteworthy source of Dietary Fiber, and Vitamin A.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

312 votes
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Wishing your brother a happy early birthday! Hope he enjoys this raw carrot cake!

305 votes
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OMG! I just made this and it is devine! And that's without even waiting for them to 'set' for 2hrs in the fridge first! Straight from the processor bowl, the mixture is YUMMY!! Thank you so much, this is by far my fav raw website!!!

294 votes
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Hi Debbie, I love little pans. Everything looks so much cuter in individual sizes. Glad you like the ccake!

All

3 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!

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

26 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

13 votes
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Hi Jujubee!

Why do you want to use oats instead of nuts?

28 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!

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Ooops! Definitely add the coconut oil :)

71 votes
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Ohhhhh. This is really delicious.

76 votes
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:)

73 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! :)

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

89 votes
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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.

84 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

110 votes
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I love this cake!!! I used pecans instead of walnuts. Thanks so much for posting this recipe.

108 votes
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You are very welcome, Connie! :)

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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

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