Raw Carrot Cake Recipe

Raw carrot cake recipe from Cheap Recipe Blog

Before your eyes glaze over and I lose your attention, I just need to say one thing: Don’t let the word raw scare you.

Raw carrot cake simply means that it’s not baked. If you like snitching a spoonful of dough before you bake cake, cookies, or brownies, I’m pretty sure you’ll like this recipe.

I discovered this recipe on My Darling Lemon Thyme earlier this summer, when I was in the mood for carrot cake but didn’t want to turn the oven on. But rest assured, I will be making this one again even when it’s cold outside. It’s refreshingly different and totally satisfies my sweet tooth. And it’s a breeze to make. Just put the ingredients into a food processor, pulse a few times – and voila! Dessert in 5 minutes.

Raw carrot cake recipe from Cheap Recipe Blog

In case you’re wondering, this carrot recipe is part of the Carrot Week series, which feature three budget-friendly carrot recipes. I’ve been a little obsessed with carrots lately because they’re cheap, delicious, and can be prepared a million different ways. This healthy dessert recipe is the final in the series.

If you are similarly obsessed with cheap and creative recipes, why not like Cheap Recipe Blog’s Facebook page? Don’t worry, I don’t over-post or over-share.

Raw Carrot Cake Recipe With Cream Cheese Frosting

Yield: 6 individual carrot cakes

Total Time: 15 min

Make a half batch of this cream cheese frosting to put on top of this cake. The frosting isn't raw, but it's delicious.

Ingredients:

  • 2 medium carrots, peeled, ends trimmed, and coarsely grated
  • 1 cup walnuts
  • 1/2 cup shredded coconut
  • 15 dates, pitted
  • 3 tablespoons melted coconut oil
  • 1 teaspoon cinnamon
  • Pinch of fine grain sea salt

Directions:

Place all cake ingredients in a food processor. Pulse until everything is finely chopped, but with some texture remaining. Divide cake mixture and place into 6 lined muffin cups. Press down on mixture so it is compact. Cover and place in the refrigerator a few hours or overnight.

7 Responses to “Raw Carrot Cake Recipe”

  1. 1

    Kathy — September 10, 2013 @ 1:06 pm

    Amazing! I am so making these! I have been trying to eat healthier and these fit the bill! Great recipe, Haley!

  2. 2

    Spencer @ Moo-Lolly-Bar — July 14, 2014 @ 12:47 am

    I like a good carrot cake but have never really been able to make one myself. This recipe looks so good that even I could do it I reckon!

  3. 3

    Darly — August 24, 2014 @ 4:47 am

    I love this recipe because it’s so simple! I’ve read other recipes that require a large quantity of ingredients that I can’t afford! 🙂 Thank you, I’m sure that I will try this amazing carrot-cake of yours.

    • Haley replied: — August 28th, 2014 @ 2:03 am

      I love that about this recipe too! Just inexpensive pantry staples, for the most part.

  4. 4

    Cristina — May 23, 2016 @ 8:32 am

    great recipe! I have a doubt, which kind of datter have you used, please? Medjoul are twofold bigger than other ones.
    Thank you

    • Haley replied: — May 25th, 2016 @ 8:31 pm

      That’s a great point. I used medjool dates, but you can use smaller ones too. To be honest, the recipe is super flexible and can be adapted to suit your taste. If you like a less sweet cake, use fewer dates and more carrots or walnuts. It’s going to turn out either way 🙂

  5. 5

    Tina — June 25, 2016 @ 10:50 pm

    Raw Frosting: Blend raw cashews, a little vanilla and some fresh squeezed orange juice in blender. Makes great icing. Use more or less ingredients to taste.

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