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
- 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
| Name | Amount | % 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 % |
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Comments and Reviews
All
DeDe
Jun 15, 2014
dederae1's Review
Raw carrot refrigerator cake recipe
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.
The Rawtarian
Jul 06, 2014
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
Connie L Garrett
May 15, 2014
I love this cake!!! I used pecans instead of walnuts. Thanks so much for posting this recipe.
The Rawtarian
May 16, 2014
You are very welcome, Connie! :)
Becky
May 08, 2014
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
The Rawtarian
May 11, 2014
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!
Shane
Apr 28, 2014
Shane's Review
Raw carrot refrigerator cake recipe
Let me start off by saying...This is fantastic! My question is: Have you tried to freeze this?
Thanks!
The Rawtarian
May 11, 2014
Hi Shane,
Freezing is fine. Just defrost again in fridge before eating :)
Sarah B&B
Apr 19, 2014
I too found this cake too crumbly to slice. It does taste nice though!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Apr 21, 2014
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 :)
Anne-Marie
Apr 02, 2014
Anne-Marie's Review
Raw carrot refrigerator cake recipe
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?
The Rawtarian
Apr 11, 2014
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)
Merril
Apr 01, 2014
Yum... !
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Apr 05, 2014
:)
Eric
Mar 25, 2014
This is to die for. Make every day a birthday!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Mar 26, 2014
Love it Eric!
Rachel Baer
Mar 13, 2014
Rachel Baer's Review
Raw carrot refrigerator cake recipe
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!
The Rawtarian
Mar 24, 2014
Lol cute picture in my head of your boys with the hand-cranker! Hope the boys thought it was worth it :)
ingrid
Feb 16, 2014
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
The Rawtarian
Mar 01, 2014
Thanks, Ingrid! Desserts really are a great place to start!
Nina
Feb 08, 2014
Nina's Review
Raw carrot refrigerator cake recipe
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 :)
Celia
Mar 27, 2014
Celia's Review
Raw carrot refrigerator cake recipe
Hi Nina, I just found some in the back of my freezer 6 months on still tastes fabulous
The Rawtarian
Mar 27, 2014
A happy discovery, Celia :)
The Rawtarian
Feb 09, 2014
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
hannah
Feb 07, 2014
what if we completely eliminate the use of honey /maple syrup from the recipe ?
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