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

LD By: Lisa Dobler

Author Bio

Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total... Read More

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

10-12

Dairy Free

Vegan

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.

Ingredients You Need for 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

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

Shred the carrots with a food processor.
Dice the dates with the knife and shred them in the food processor.
Add the other ingredients and process them into an even slightly piecewise "dough".
Divide the batter into three 6-inch, circular cake pans lined with baking paper.
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.
Sweeten the frosting to taste and let it chill for 30 minutes.
Finally, cover the whole cake with the frosting and let it cool for 2 hours.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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