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
Apr 07, 2013
Wishing your brother a happy early birthday! Hope he enjoys this raw carrot cake!
bmwx5melissa
Feb 23, 2016
bmwx5melissa's Review
Raw carrot refrigerator cake recipe
Your website and recipes are so amazing!! What an awesome website!! Love this!! Thank you for sharing with us!
The Rawtarian
Feb 23, 2016
Thanks Melissa!!
Kaniehtakeron Martin
Apr 02, 2013
This carrot cake is awesome. And a big hit amongst my fellow ironworkers. Also so easy to make. If I can do it, anyone can. ;')
Posted from The Rawtarian App
The Rawtarian
Apr 07, 2013
If ironworkers love it, then we know we have a winner, Kaniehtakeron! :)
Cat
Apr 02, 2013
Hi, I was just wondering if the recipe would be okay of I left the raisens out? Thank you
The Rawtarian
Apr 07, 2013
Hi Cat, if you omit the raisins the texture will be a bit off. You could substitute chopped dates or chopped dried apricots instead.
Bridget Robertson
Mar 30, 2013
All your recipes are feasts for the eyes as well as the body.
The Rawtarian
Mar 31, 2013
Bridget :) :) :)
Christa
Mar 30, 2013
Could I use the carrot pulp from my carrot juice for this recipe?
PS. I love your recipes, but I have to get a high speed blender.
The Rawtarian
Mar 30, 2013
Hi Christa, I'm going to say yes to the carrot pulp, but it will depend on your juicer. If your pulp is super dry,you might want to do half pulp and half shredded carrots so that the consistency is correct. Hope this helps!
PS: High speed blender is expensive, but worth it!
Sharon V.
Mar 30, 2013
Hi, how may pieces can I get out of the cake. How big is it?? Thanks it sounds wonderful.
The Rawtarian
Mar 30, 2013
Hi Sharon, great question. It depends on your serving size, but I'd say you can definitely get 6 nice pieces out of it, or perhaps 8-9 smaller pieces.
Terri Wheeler
Mar 27, 2013
Hello,
First i want to say, i am new.I just discovered you website. I made your Brownies and OMG!!!! awesome. I am concerned about how much to eat of your lovely deserts. I don't see a serving size. Can u help me with this. Also i use to be a raw vegan , cause of my health. I have FM and chronic fatigue along with server arthritis.I mainly juiced and ate huge salads, but found eating raw i felt bored after a while and became resentful of not eating like others.
i also have had a eating disorder for 40 yrs..i have healed most of it, but decided to go to a eating disorder dietitian and physicist ,, low and be hold the dietitian placed me on a lot of whole grains meat and not very clean food,, i trusted her .. now i am 40 lbs up and sicker then ever..so much inflammation..
i need help finding mty way back to raw and knowing i am putting in the right amount of foods green seeds nuts fruits can u help me i also need help getting this weight off and i am afraid the deserts u show will keep me from losing..
i would look forward to a little advice before i sign up for your 30 day i am ready but i need a little push of confidence from u
thank u Terri
The Rawtarian
Mar 30, 2013
Hi Terri, hugs.... It sounds like you are on the right track and have the right background to adding more raw to your diet, having juiced and eaten a lot of salads in the past. As for portion size, I do tend to eat 1 medium sized serving of dessert after most dinners. Although I don't specifically state serving size in this recipe, I like to envision a regular serving size as what I would be served for dessert at a fancy restaurant. :) So for the brownies, there might be 7-8 servings if you double the brownies and make a single batch of the icing. Warmth, Laura-Jane
Rachael
Mar 26, 2013
I made this cake today and I just wanted to tell you how awesome it was! I'm not exaggerating when I say that it's absolutely fantastic, and better than any cooked carrot cake that I've had. I am losing my taste for sweet things but this recipe has just the right amount of sweetness and doesn't leave me feeling heavy after I eat it. Thanks for sharing your raw food genius!
The Rawtarian
Mar 30, 2013
Hi Rachael, love it! Your note makes me smile when I read it. I do love this cake too for the same reasons that you mentioned. :)
sofia
Mar 25, 2013
thanks
The Rawtarian
Mar 30, 2013
My pleasure, Sofia.
Kristi
Mar 22, 2013
I made this recipe as bars last night; delicious! Question --can I freeze them? How long will they keep, if so? Same for refrigeration --how long will they keep in the fridge?
Thanks!
The Rawtarian
Mar 24, 2013
Hi Kristi, you can freeze if you can't eat it within the first five days. After freezing and before eating you should thaw in fridge.
It keeps really well in the fridge, perhaps up to 5 days.
Kiki
Mar 22, 2013
Hi! I just made this cake and had a couple small problems: for me the cake itself is a little too cumbly so i had a hard time spreading the icing on and serving it in one piece. Do you have some advice? Also can you tell me the calories in one serving?
Other than that the taste was great! Just like baked carrot cake!
The Rawtarian
Mar 24, 2013
Hi Kiki, interesting that you are the second person to have the "too crumbly" experience, but I haven't had that problem myself. As mentioned above, it could be if you soaked your nuts (not necessary) but also if perhaps you didn't process long enough?
Sorry, not sure about calories.
Hope this helps a bit!
Megan
Mar 19, 2013
HI! Recipe and pictures look great! I was wondering if I can substitute some dates for the raisins in the recipe?
The Rawtarian
Mar 24, 2013
Hi Megan, how come you'd like to use dates instead of raisins? My main concern would be that we don't want to process the mixture too much. So if using any dates instead of raisins be sure to process them on their own first until they become raisin size. Hope this helps!
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