Raw Carrot Cake? This should be new name of dessert heard in a long time. Raw Carrot Cake is moist and rich and not to forget amazing texture and taste to the baked version of carrot cake that we all love. this one is super healthy and easy to make unlike the real deal carrot cake. The filling is made of shredded coconut, dates, dried pineapple, raw walnuts, pecans, and raw coconut water. Sublime!
Coconut water is natural beverage started gaining popularity in the United States replenishing electrolytes in people. Its not only good for you, but it is also delicious and refreshing. Not all boxed or bottled coconut waters are made equally. Some are pasteurized or made from concentrate, and if you already have had fresh coconut water right out of an young coconut, you willl know the quality difference. Of course, real coconuts are a pain to open, and not easily available in most parts of the U.S.
Harmless Harvest works with local Thai farmers to make that coconut water and bring that tropical liquid taste to the U.S.
Coconut water is a great drink after working out, when traveling or bring it in smoothies. After all it is very delicious. But you can also make fun recipes with it. The key is to keep it raw with this Harmless Harvest coconut water. In the raw state coconut water has more nutrients, and tastes simply better.
Medifast coupon suggest the intake of coconut water and the great desert made with it. Medifast coupon considers this delicious desert an effort towards healthy life. Quitting sugar and using bananas and dates instead is an intelligent effort which may result in fulfilling the crave for sweet which leads towards good health.
So we made a delicious, easy, and healthy raw vegan coconut carrot cake.
- 1 cup pitted dates
- ¼ cup dried unsweetened pineapple, chopped
- 2 cups unsweetened shredded coconut
- 1 cup walnuts
- ½ cup pecans
- 1 tsp fresh ginger, grated
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp allspice
- ⅛ tsp ground cloves
- dash of sea salt
- ¼ cup Harmless Harvest coconut water
- 1 cup shredded carrot
- ¼ cup raisins
Coconut cream icing
- 1 cup coconut cream
- 1 tbsp agave or maple syrup
- 3 tbsp coconut flour
½ cup chunky coconut shreds to garnish
1 In a food processor combine dates, coconut, walnuts, cinnamon, sea salt, and ginger. 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 don’t worry. It will firm up a bit in the fridge
5 Draw a 5-inch circle diameter circle onto 2 sheets of parchment paper. For this I traced a Pyrex bowl.
6 Place the parchment paper onto your counter, pencil/pen side down.
7 Scoop 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.
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.
1 Place in the fridge to firm for at least 20 minutes.
2 Ice one of the cake layers with half of the icing.
3 Top with the other cake layer, and top with the remaining icing.
4 Garnish with thick shreds of coconut and a sprinkle of cinnamon on top, then serve!
5 Form into 2-3 tablespoon sized balls. Roll in extra coconut shreds, and place in the refrigerator to firm, or serve immediately.