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 % |
Print This Recipe (PDF)
My Recipe Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteRelated To This Recipe
FREE Raw Recipe Package
Subscribe to newsletter below. Get the 11 Best Raw Recipes (PDF E-Book Package) instantly.
The Rawtarian Recipes
Latest Certifications
-
AliGamble
New Year Nineteen ChallengeApril 22, 2025 -
kami_kev_5
Low-Fat Raw CleanseAugust 22, 2019 -
Simon
7-Day Raw Summer ChallengeMarch 17, 2018 -
The Rawtarian
7-Day Raw Summer ChallengeAugust 18, 2015
Comments and Reviews
All
Emily
Jun 18, 2013
Is there any way you could reduce the calorie content, however produce a similar flavor and consistancy? Maybe from omitting/substituting/limiting the nuts, seeds, or sweetner?
The Rawtarian
Jul 08, 2013
Hi Emily, that's a tough one! :)
Carre
Jun 18, 2013
Will it still turn out ok without the raisins? Thanks!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jul 08, 2013
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)
Myra
Jun 16, 2013
Do you soak your nuts first?
The Rawtarian
Jul 08, 2013
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.
Crystal
Jun 14, 2013
All made and setting in the fridge! Cannot wait to devour it, smelt amazing :)
The Rawtarian
Jun 16, 2013
Awesome Crystal! How was it? #curious
dooey
May 30, 2013
Thinking of making this again soon!!! (:
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jun 02, 2013
Go for it, Doeey! What's the delay ;P
Emily
May 28, 2013
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?
The Rawtarian
Jun 02, 2013
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.
Heami
May 22, 2013
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!
The Rawtarian
May 26, 2013
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?
dooey
May 19, 2013
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
The Rawtarian
May 19, 2013
Way to make it work, Dooey! :)
dooey
May 19, 2013
It's a hit!! (: my family loved it!
Posted from The Rawtarian's Raw Recipes App
JustineA
May 16, 2013
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.
The Rawtarian
May 16, 2013
Awesome Justine! So glad your little one loved it :)
Allie Cakes
May 16, 2013
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!
The Rawtarian
May 16, 2013
Awesome Allie. How did it turn out!?
Nina
May 13, 2013
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 :)
The Rawtarian
May 16, 2013
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!
Mandy
May 02, 2013
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
The Rawtarian
May 11, 2013
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:
3. In this recipe, the only thing you can use for the icing is cashews or macadamia nuts
Leave a Comment or Review