Your whole food, plant-based life.

Carrot Zucchini Raw Vegan Cake

I have been wanting to post a raw carrot cake recipe for years. Seriously, years. For some reason, I never got around to it until today. Of course, it couldn’t be a straight up carrot cake, I had to mess with it. Zucchini is available in abundance right now so I decided to throw that in the mix. The addition of diced pineapple adds a wonderful sweetness and a pop of flavor. I have even included baking instructions for those who do not have dehydrators but do not care if it is raw and having a vegan cake is enough. It is a new world around Rawmazing!

 

Raw Carrot Zucchini Cake @Rawmazing.com Raw Carrot Zucchini Bars @Rawmazing.com

 

I have been wanting to post a raw carrot cake recipe for years. Seriously, years. For some reason, I never got around to it until today.  Of course, it couldn’t be a straight up carrot cake, I had to mess with it. Zucchini is available in abundance right now so I decided to throw that in the mix. The addition of diced pineapple adds a wonderful sweetness and a pop of flavor. I have even included baking instructions for those who do not have dehydrators but do not care if it is raw and having a vegan cake is enough. It is a new world around Rawmazing!

My favorite part of this recipe is the frosting! You can throw just about anything that compliments the cake into it. I used walnuts, dried cranberries, and coconut. You could easily substitute with pecans, raisins, just about any dried fruit or nuts that go with carrots. I choose to sweeten mine with orange and maple but you could go the route of cinnamon if you wish.

 

Raw Carrot Zucchini Cake @Rawmazing.com Shaping the cake layer in the ring.

Raw Carrot Zucchini Cake @Rawmazing.com

Ready for dehydration

You can make 2, 4 1/2 – inch cakes or 1, 8 – inch cake. You can also shape individual bars if you wish and frost them. Have fun with this recipe…it is very adaptable.

Note: If you do not have a dehydrator and wish to make these in the oven, you can bake at 200 degrees for 25 minutes, turning over once during baking. They will not be raw.

 

Share Via
Share on Pinterest
Share with your friends










Submit


29 Comments

  1. Viki wrote on January 22, 2015

    Hi Susan,
    Can this be eaten raw…I mean without using a dehydrator or putting it into the oven? Have you tried it completely raw?
    It’s sounds delish!

    Reply
    • Susan wrote on January 25, 2015

      I am not sure the texture would be pleasing if not dehydrated. Cheers!

      Reply
  2. Amy wrote on October 27, 2014

    Is the pineapple dried diced or fresh diced? Thank you.

    Reply
    • Susan wrote on October 28, 2014

      The pineapple is fresh. Cheers!

      Reply
  3. Sherrah wrote on October 2, 2014

    I understand your concern Susan… So I just I want to clarify that I just shared your recipe post by making this delicious Raw Carrot Zucchini Cake for my families and relatives and that there is no need for you to get worried. Thanks again so much. My family loved it!

    Reply
  4. Ursula wrote on October 1, 2014

    You know…I’m looking at this and thinking little mini cakes or bars. I love carrot cake. So excited to try this! I’ll think back to those Lil Debbie days of iced mini carrot cake cupcakes. .. but much better! Thanks!

    Reply
  5. Sherrah wrote on September 30, 2014

    Raw Carrot Zucchini Cake recipe copied and shared!

    Reply
    • Susan wrote on September 30, 2014

      Sherrah…I hope you noticed our copyright notification at the top of the site. We love to share but we have a few guidelines. Cheers!

      Reply
  6. catherine wrote on September 14, 2014

    Again, a beautiful recipe! I live in Canada and summer is over here, so you inspired me for a fall cake, but I used local ingredients : apple juice in place of orange, raisins instead of pineapple and walnuts for the almonds (+ ginger and nutmeg, even its not local at all !). It’s more time consuming to cook then a regular zucchini cake, but I like it raw. Icing was not necessary as its flavorfull and sweet on its own.

    Reply
  7. Gemma wrote on September 12, 2014

    Bravo for this recipe! I bet it tastes as good as the classic carrot cake recipe. 🙂 Thanks for also sharing the instruction to bake it!

    xoxo

    Reply

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ooter(); ?>