I’m not normally a raw-carrot person, but the above was as dreamy as it looks. And now I’m still dreaming about it! I almost didn’t make it, though. When I looked through the cookbook, Raw for Dessert, I folded down a lot of recipes! Cashew Cream, Crème Brulée, Chocolate Pudding, and on and on. These recipes seemed simple enough, with few ingredients and steps. And anyone who knows me knows that I am intimidated by long-winded recipes. But this time, I decided to challenge myself: find a long recipe that sounded good, and go for it! This is how I settled upon the Raw Spice Cake, a recipe I normally would’ve shied away from due to its extensive ingredient list.
Raw Carrot Cake
(Reprinted with permission, with CCK’s carrot-cake addition)
Yield: one 6-inch cake (8 servings)
Ingredients
- 1/2 cup raw almonds (unsoaked)
- 1/2 cup unsweetened shredded dried coconut (CCK omitted)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- Pinch ground nutmeg
- 1 cup raw walnuts (unsoaked)
- 1 cup raw pecans (unsoaked)
- 8 pitted medjool dates
- 1 teaspoon orange zest
- 1/2 cup raisins
- 1 tablespoon maple syrup or dark agave syrup (CCK omitted)
- 1/4 to 1/2c shredded carrot (CCK special addition)
Place the almonds, coconut, cinnamon, ginger, salt, cloves, and nutmeg in a food processor fitted with the S blade and process until finely ground. Add the walnuts and pecans and process until finely ground. Add the dates and orange zest and process until the mixture begins to stick together. Add the raisins, maple syrup, and carrots, and process briefly to incorporate. Line a 6-inch cake pan with a parchment-paper round. Pour the nut mixture into the pan and distribute it evenly. Press down with your hand to compact. To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on top of the cake pan. Invert, then lift the pan off. Remove the parchment round. Covered with plastic wrap, Spice Cake will keep for 5 days stored in the refrigerator or for 2 weeks stored in the freezer.
I frosted my carrot cake with Raw Cream Cheese Frosting and cinnamon.
Hi Katie,
I am a first time commenter who has found your blog so inspirational over these past few weeks. As someone who’s just starting the journey to get healthy, I love how your recipes are healthy while still tasting good at the same time. You do some amazing things with oatmeal!
That being said, I am trying to lose a bit of weight carried over from before I started my healthy living. So although I would love to try some of the raw desserts that you and others often post, I’m afraid that they’re a little too calorie dense for me. Do you know if it’s possible to do a raw dessert, such as this carrot cake, and make it lower calorie? I know it’s probably not, but I thought I’d ask. I figured if anyone could pull it off, you could!
Your creativity is amazing, Katie. This is lovely, and I’m going to try it. (I don’t know how I missed it when you originally posted it.)
This is my fav coconut butter recipe–wow! Delicious!
Hi Katie,
Here is to hoping I win….love me some carrot cake!!
I’m commenting for the contest. Why? Because I LOVE this cake, and cannot imagine what coconut butter icing would taste like – divine, I’m sure. If I don’t win, I’ll make this cake with the shredded coconut icing I’ve used before. Carrot + coconut = happy tummy.
I am also commenting for the contest. Lately, I have been making carrot cake oatmeal every morning -the greek yogurt topping isn’t quite doing it for me, but coconut butter would take it up a notch!!!
I am also comment for the contest. Lately, I have been making carrot cake oatmeal in the morning – the greek yogurt topping isn’t quite doing it for me, but coconut butter would be amazing!!!
THIS LOOKS SO GOOD. I would love to win some Artisana Nut Butters and try to create some fabulous concoctions you come up with! MMMMM 🙂
I made this cake last month and it was AMAZING. I would love to try it with some of the Artisana products next time …either incorporated into the cake or just poured over top 🙂
This looks absolutely INCREDIBLE! Seriously, my mouth is watering right now. 😀 I, too, am entering for the contest, but I believe I’ve found a new recipe to try in the process.
Mmmm – I keep meaning to try and make this recipe – it sounds so yummy.