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Raw Coconut Flour Carrot Cake [Vegan, Gluten-Free]

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Carrot cake is a staple on our dessert menu but when you throw a cream coconut frosting into the mix, you get a truly special cake. This triple-decker treat is moist, delicious, and looks impressive as well.

Raw Coconut Flour Carrot Cake [Vegan, Gluten-Free]


For the Batter:

  • 2 large carrots, peeled
  • 1/2 cup coconut flour
  • 1/2 cup hemp seeds, peeled
  • 10-12 dates, soaked and pitted
  • 2 tablespoons coconut oil
  • A pinch of salt

For the Frosting:

  • 2 13.5-ounce cans coconut milk, kept in the refrigerator overnight
  • Sweetener of your choice, to taste


  1. Shred the carrots with a food processor.
  2. Dice the dates with the knife and shred them in the food processor.
  3. Add the other ingredients and process them into an even slightly piecewise “dough”.
  4. Divide the batter into three 6-inch, circular cake pans lined with baking paper.
  5. Open the coconut milk and add the solid portion to a bowl. Mix it with the hand mixer at the highest level until a “cream” forms.
  6. Sweeten the frosting to taste and let it chill for 30 minutes.
  7. Finally, cover the whole cake with the frosting and let it cool for 2 hours.

Nutritional Information

Total Calories: 2842 | Total Carbs: 147 g | Total Fat: 209 g | Total Protein: 66 g | Total Sodium: 439 g | Total Sugar: 75 g





Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total health freak from Vienna, Austria. Her recipes are simple, cosmopolitan, family approved, and delicious. As the editor in chief and co-founder of the german Online Magazine Veganblatt her goal is to show everyone the bright and tasty sides of veganism. Besides that she is also the founder of the first 100% organic and vegan cosmetic label PURE SKIN FOOD.



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