Raw Coconut Carrot Cake

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This raw version of carrot cake is super healthy and super easy to make. Perfect for Father’s Day brunch this weekend!

Ingredients

  • 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

Instructions

  1. In a food processor combine fruit, 2 cups of coconut, nuts, and spices . Pulse until combined, but still a hearty crumbly texture.
  2. Add the shredded carrot and coconut water, and pulse 5 times.
  3. Remove the blade from the food processor, and add the raisins.
  4. Use a wooden spoon to stir the ingredients together. The batter will be sticky, but it will firm up a bit in the fridge.
  5. Draw a 5-inch diameter circle onto 2 separate sheets of parchment paper (you can trace a Pyrex bowl).
  6. Place the parchment paper onto your counter, pencil/pen side down.
  7. 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.
  8. Do this with the other circle and remaining batter.
  9. Place the two halves into the fridge to firm for at least 30 minutes.
  10. 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.
  11. Place icing in the fridge to firm for at least 20 minutes.
  12. Ice one of the cake layers with half of the icing.
  13. Top with the other cake layer, and top with the remaining icing.
  14. Garnish with remaining shredded coconut, a sprinkle of cinnamon, and serve!
About Jenné Claiborne

Jenné Claiborne is a self proclaimed addict of plant based food that is delicious, healthy and beautiful.  Her vegan foodblog Sweet Potato Soul was created as a way for her to share her immense passion for food, while deepening her instincts and skills in the kitchen. Coming from a family of fantastic home cooks who utilize love as their signature ingredient, Jenné certainly adds a lot of heart and soul to every dish she has the privilege to share with her blog's guests. Not long after the creation of Sweet Potato Soul, Jenné decided that her passion for food must be pursued as a career.  Realizing the need for a vegan cooking show, the Boston University trained actress put her life in the theatre on hold, and promptly began shooting her own show at the beginning of 2011.  The online cooking show can be found on the blog and on YouTube. Sweet Potato Soul, as a blog and cooking show, strives to inspire people to live healthier, happier and more passionate lives.  The recipes are full of flavor, energy, life and love.  Raw food plays an important part in the way Jenné eats.  After adopting a raw diet for a few months and experiencing unbelievable total wellness, it has become a point of interest to share raw creations on the blog.  Both Jenné's raw and cooked dishes are inspired by cuisines around the globe.  On the site you'll find recipes and stories from her recent travels in Thailand and Bali. Ultimately through Sweet Potato Soul, Jenné desires to leave readers feeling inspired, and hungry for more.

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