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
The Rawtarian
Feb 21, 2013
Hi Mary, my concern about the courgettes would be that they may be too wet and not sweet enough. No good substitution comes to mind - except maybe apples? But they may also be a bit wet. You could try 3/4 cup apples instead of the 1 cup carrots, but I haven't tried that so... beware :)
Amanda
Jun 02, 2013
What about beets? They have a carrot consistency andcare sweet. Maybe it could maje a mock red velver. Beets do have a little aftertaste though.
The Rawtarian
Jun 02, 2013
Hi Amanda, I haven't done it with beets but they could definitely work. I do think that you would need more sweetener though because I think carrots are sweeter than dates. If you try it I would love to know how it turns out!
Mary
Mar 02, 2013
Thank you. The apples sound good. I could squeeze the juice out of them with my hands first. Parsnips could maybe work, as they are similar in texture to carrots, perhaps?. I'll let you know how I go. I love your recipes, you make them so easy and not complicated like some are. Thank you so much for sharing. You're awesome :)
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