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

Nutritional score: 78 out of 100
  • 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

NameAmount% 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 %
Source: USDA, The Rawtarian

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Comments and Reviews

All

194 votes
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This cake was delicious! I made it in a small springform pan-so pretty and tasty!

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

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200 votes
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Hi there! Neither my husband or I eat a raw diet (nor are we vegetarians), but we are trying to get into a much healthier diet. Honestly, I never put much stock in eating raw, mostly because I assumed it would consist of eating various forms of salads for every meal, every day. However, in my quest of searching for delicious, simple, AND healthy recipes, I came across your website. I have to say - I am shocked at the quantity of beautiful (and quite scrumptious looking) recipes you have. I'm also embarrassed I made such a harsh judgement before looking into this method of preparing food. While I don't think going entirely raw / vegetarian would be right for my family, I am certainly going to try to replace some of our "processed" and unhealthy meals with some of these recipes! I believe first on my list will be this carrot cake (my husband's favorite!) Thank you, thank you, thank you!!!

178 votes
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I am a proud raw food mamma reading your words, Melissa V :) :) :) <beams>

199 votes
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Hi Laura-Jane,

Thank you so much for all of your deliciously decadent and innovative recipes, they make going raw so much more fun and interesting!

One question ... How long do you soak your nuts for? I have read conflicting thoughts on how, why and the length of time and just wondering what your thoughts were?

Again thank you so much for sharing you passion and innovation of the raw food lifestyle!!

Cheers
Lillie

196 votes
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Hi Lillian,

I do not soak any nuts unless it is explicitly stated in the recipe.

:)

213 votes
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hi rebecca !
thinking of making this carrot cake for 1birthday of my son.
can i use shredded carrots ? i guess will be easy for babies.

thank you ! nice recipes !!

:)

192 votes
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Hi Nirvana, Shredded carrots would be fine

347 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!!!

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186 votes
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Hi Marijanna, so glad this recipe turned out well for you :)

208 votes
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If I soak the nuts before using them in this recipe, do you think the end result will turn out just as good/presentable?

174 votes
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Hi Noelle,

If you soak them, try to dry them off extremely well before using.

I did not soak mine in this recipe.

196 votes
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Made the carrot cake last night for some friends. Wow. Fantastic. I can't wait to try other raw recipes.

200 votes
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Hi Nathan, I'm so glad you and your friends enjoyed :) Some other delicious raw desserts to try include my raw banana cream pie, raw apple pie, raw brownie recipe, raw chocolate shortbread and raw lemon bars. They are all hits!

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I didn't have enough carrots so used 1/2 cup beetroot + 1/2 cup carrot- which worked too, quick, easy and delicious- thanks

Posted from The Rawtarian App

219 votes
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Hi Neat, what a fabulous idea!!!!!!

215 votes
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And the cake happened :)! It's my birthday cake for tomorrow but I can't wait to eat it xO

202 votes
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Happy belated Bday Loto!!

215 votes
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And what happened when I process the ingredients finely? I don't like the look... it looks like meat burger... Not to call it worse ;p.
And some constructive criticism - I just found your website and I love many of the recipes, but I think you should work harder on the pictures: they're not good. Ask someone for help if you're not very good at it. Good pictures are 70% of a recipe website success! (in your case maybe less, since your target is quite narrow...but still)

210 votes
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Thanks for your feedback Weronika. I do not profess to be a food photographer, nor do I want to be. However, I do profess to be a creator of delicious simple, satisfying recipes!

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I made the Carrot cake over the Easter weekend along with the Chocolate brownie and Strawberry Cheesecake as a replacement for all the sugary easter eggs and chocolates for the family. The raw creations were really well received. One thing is when making the cream part of the recipe it is really hard getting all the nuts to blend into a cream in the processor / blender. The ingredients near the blades would become creamy, but the ingredients above would remain dry. I found it was much easier milling the nuts dry in smaller quantities and then putting them all in a mixing bowl with the other ingredients and then hand mixing them with a wooden spoon. It saved a whole load of constantly stopping the high speed blender and moving the ingredients around so that the nuts would become creamy. It also saved scrapping the inside of the blender to get all the lovely creamy filling out. Washing a mixing bowl was much easier than washing the inside of the blender, which can be really fiddly.

214 votes
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Hi Ben, thank you for sharing your excellent tips!

231 votes
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happy blessed belated birthday to you....Thank you for all your wonderful, sumptouos recipes...My brother's bd
is 4-12 and i want to surprise him with this carrot cake (his fav cake has been carrot cake for umpteen years so
here goes with the surprise hope it turns out as good as your picture once again much appreciation for sharing
your simple and gorgeous recipes with all of us many blessings to you and your creativity...will share how it goes... I AM Sunshine you look too too too young to be 31!!!!

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

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bmwx5melissa's Review

Raw carrot refrigerator cake recipe
5
5 out of 5

Your website and recipes are so amazing!! What an awesome website!! Love this!! Thank you for sharing with us!

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