Raw Coconut Carrot Cake

By Chef: Jenné Claiborne
Posted:  June 13, 2018


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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!


  • 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


  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!