Want to have your cake and eat it too? You finally can. This delicious raw tropical carrot cake is not only yummy, but also super healthy. Carrots, pineapple, coconut, dates and ginger are all reminiscent of the tropics. You won’t need to feel guilty about having seconds.
Yield: 8 servings
- 1 lb (454g) carrots
- 1 cup (153g) fresh pineapple
- 1 1/2 cups (173g) soft dates, pitted
- 1/2 cup (80g) raisins
- 3/4 cup (61g) shredded coconut
- 1/2 cup (68g) pecan meal
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- Orange cream frosting
- 1 cup (128g) raw cashews, soaked for 1hour or overnight
- 1/3 cup maple syrup
- 2 tablespoons coconut oil
- 2 teaspoons almond milk
- 1 medium orange zest
- 1 teaspoon vanilla
- Pinch of sea salt
For the frosting: Drain cashews and place in high speed blender with maple syrup, coconut oil, almond milk, orange zest, vanilla and salt. Process until very smooth, spoon frosting in a medium bowl and refrigerate until cake is prepared.
Place pineapple, dates and raisins into food processor and process until real mushy. Transfer into bowl with grated carrots. Place coconut flakes into food processor and process into a flour, add to carrot mixture. Add pecan meal, ginger, cardamom, and coriander to carrot mixture and mix until fully incorporated.
Dough should be moist but not runny, if its runny add more pecan meal. It should stick together when formed into a dough.
Lightly grease a 6 inch spring form pan and spread carrot batter at the base of the pan, about 1/2 inch high. Top with orange cashew frosting. Top with remaining carrot batter followed by frosting. Place into the refrigerator for 4 hours to set. If you can’t wait, remove from pan, add remaining frosting, slice and serve.