By Chef: Jenné Claiborne
Posted: June 13, 2018
This raw version of carrot cake is super healthy and super easy to make. Perfect for Father’s Day brunch this weekend!
- 1 cup pitted medjool dates
- 1/4 cup dried unsweetened pineapple, chopped
- 2 1/2 cups shredded coconut
- 1 cup walnuts
- 1 cup pecans
- 1 teaspoon fresh grated ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- dash of Himalayan pink crystal salt
- 1/4 cup coconut water
- 1 cup shredded carrot
- 1/4 cup raisins
- 1 cup coconut cream
- 1 tablespoon agave or maple syrup
- 3 tablespoons coconut flour
- In a food processor combine fruit, 2 cups of coconut, nuts, and spices . Pulse until combined, but still a hearty crumbly texture.
- Add the shredded carrot and coconut water, and pulse 5 times.
- Remove the blade from the food processor, and add the raisins.
- Use a wooden spoon to stir the ingredients together. The batter will be sticky, but it will firm up a bit in the fridge.
- Draw a 5-inch diameter circle onto 2 separate sheets of parchment paper (you can trace a Pyrex bowl).
- Place the parchment paper onto your counter, pencil/pen side down.
- Scoot half of the carrot cake batter into the center of the circle, and smooth down with a spatula to make a cake layer. It should be about 1 inch thick.
- Do this with the other circle and remaining batter.
- Place the two halves into the fridge to firm for at least 30 minutes.
- To make the icing combine the coconut cream, agave, and flour in a standing mixer and whip until fluffy and creamy. Or use a hand mixer to do this.
- Place icing in the fridge to firm for at least 20 minutes.
- Ice one of the cake layers with half of the icing.
- Top with the other cake layer, and top with the remaining icing.
- Garnish with remaining shredded coconut, a sprinkle of cinnamon, and serve!