Raw Carrot Spice Cake

Raw Carrot Spice Cake


This light, tropical raw cake is the perfect base for a dessert canape. Or, pair it with a light tropical sorbet.
  • Serves: 6
  • Active Time: 1 hr
  • Total Time: 2 hrs
  • Views: 3,879
  • Success Rating: 75% (?)
    0% - I fed it to the dog


Step 1: Preparing the Cake

• 1 cup dates
• 2 cups carrots, freshly shredded
• 1 1/2 cups dried apple, minced by hand or in a food processor
• 1 1/2 cups raw cashews or pecans, ground into a fine meal
• 1 1/2 cup dried shredded coconut
• 1/2 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp sea salt
• 1/2 cup rum, apple juice or water


Place the dates in a small bowl. Add the rum or juice and allow to soak for approximately 1 hour or until very soft. When soft, finely mince the dates.

Place the minced dates in a medium mixing bowl. Add the carrots, apple, nuts, coconut, cinnamon, nutmeg and salt and gently, but thoroughly combine. When done, the mixture should form a ball, but not be too wet. If the mixture is too wet, add a bit more shredded coconut or ground cashews.

Transfer the date mixture to an 8-inch springform pan, pressing and molding the dough to form it neatly into the pan. Note that smaller, individual-sized spring form pans would also work.

Step 2: Frosting the Carrot Cake


To finish, evenly frost the carrot cake with this delicious Maple Vanilla Frosting. C Transfer to the refrigerator to chill thoroughly before serving. Cut into slices for service.


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