Thursday, June 18, 2015

Raw Carrot Coconut Cake

Carrot cake is usually associated with fall and winter. Many recipes include warming spices and rich frosting. I decided to make a slightly lighter, but not less delicious version of it, for the warm season. Lemon, lime and coconut give it a slightly tropical touch.


for the crust
  • 1/2 cup dates, soaked in water for 1 hour
  • 1/2 raw pecans
  • 1 Tbsp coconut oil
  • 1/2 tsp powdered cloves
  • 1/2 tsp cinnamon

for the top layer
  • 2 cups roughly chopped carrots 
  • 1/2 cup dates, soaked in water overnight
  • zest of 1 organic lemon
  • juice of 1/2 lemon
  • juice of 1 lime
  • 1 cup raw coconut flakes
  • 4 Tbsp coconut oil (melted in water bath at low temperature)
  • 1/2 tsp cardamom
  • 1/2 tsp pink Himalaya salt
  • 1/2 cup raw coconut flakes for garnish

Making of the Raw Carrot Coconut Cake
  • Place all ingredients for the crust in the bowl of your food processor and pulse until all ingredients combine into a coarse mass. Transfer the mixed ingredients into a dish (6'' x 8'') lined out with parchment or a baking sheet. Spread the mass evenly into a thin layer. Place the dish in the freezer and allow the crust to chill till you have finished making the top layer.
  • Place carrots and dates in the bowl of the food processor and pulse until well combined, but still chunky. Add all the other ingredients and process into a slightly coarse dough. At this point adjust the taste to your personal liking. Add more lemon juice or more coconut if you prefer, but make sure that the ingredients stick together.
  • Remove the dish from the freezer and transfer the carrot dough into the dish and spread it evenly. Garnish the cake with coconut flakes and cover it with  parchment or baking sheet. Place the dish in the fridge and allow to chill and settle overnight.
  • Remove the cake from the fridge, cut into generous slices and enjoy in good company!

I like my carrot cake to have a slightly coarse texture. For a smoother version you may want to use shredded carrots. You can also use to juice pulp from juicing carrots. Simply add one shredded carrot to the mix and a little carrot juice to make it moist. Also, if you want a thicker crust and a thicker cake, you may want to double the ingredients. 

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

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