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
Ren
Jan 19, 2014
Ren's Review
Raw carrot refrigerator cake recipe
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!
The Rawtarian
Feb 01, 2014
Glad you adjusted the recipe for smoothness, Ren, and I'm glad you loved it! :)
LoneK
Oct 09, 2013
LOL well he insisted on keeping the last piece for himself so I think he did like!! :)
The Rawtarian
Oct 09, 2013
Lol that says it all!
yvonne yvonne
Sep 21, 2013
Appreciate all the time you put into this website, it's helping so many of us live healthy lifestyles! Happy belated birthday, too!
The Rawtarian
Sep 23, 2013
Thank you Yvonne! I am honored to have you here with me. xox
Ash
Sep 03, 2013
What could a sub the raisins out for? I'm just not a huge fan of them :S
The Rawtarian
Sep 16, 2013
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!
The Rawtarian
Sep 16, 2013
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
Gwyneth
Sep 02, 2013
I don't have any raisins on hand. What can I use for a replacement?
The Rawtarian
Sep 16, 2013
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)
Karen
Aug 26, 2013
Karen's Review
Raw carrot refrigerator cake recipe
very good. We took them to a pot luck and everyone loved it
The Rawtarian
Sep 16, 2013
Nice work Karen!
Mat
Aug 08, 2013
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
The Rawtarian
Sep 16, 2013
Hi Mat! Noooooo do not use peanuts :) That'll be icky.
You could use pine nuts or macadamia nuts instead of the cashews. :)
Iris C
Jul 31, 2013
I just made this recipe! can't wait to try it!!! Thank you so much for inspiring me! :)
The Rawtarian
Aug 05, 2013
Hi Iris! So glad you are feeling the raw inspiration. Hope the cake tickled your tastebuds!
DLo
Jul 16, 2013
DLo's Review
Raw carrot refrigerator cake recipe
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.
The Rawtarian
Aug 04, 2013
Hi DLo - You must be very popular at the office if you bring in these kinds of goodies on a regular basis!
soleildemai
Jul 14, 2013
soleildemai's Review
Raw carrot refrigerator cake recipe
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!!! :)
The Rawtarian
Aug 04, 2013
Yum with the pineapple!! Perfect combo with this recipe, I should think. xox
Tess
Jul 06, 2013
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!
The Rawtarian
Jul 09, 2013
Lol glad he liked his cake bar Tess lol - your husband reminds me of mine lol
Deb
Jun 26, 2013
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.
The Rawtarian
Jul 08, 2013
Hi Deb, you can do wonders with diabetes on raw. Check out the documentary "raw for 30 days" - http://www.rawfor30days.com/
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