Raw Coconut Carrot Cake
 
Prep time
Cook time
Total time
 
Look for Harmless Harvest coconut water at your local health food store, or use the vendor locator on their website: http://www.harmlessharvest.com/find-us/
Author:
Serves: 8
Ingredients
  • 1 cup pitted medjool 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 (thick cream from the top of a can of coconut. Or buy a can of pure coconut cream)
  • 1 tbsp agave or maple syrup
  • 3 tbsp coconut flour
½ cup chunky coconut shreds to garnish
Instructions
  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.
Recipe by Sweet Potato Soul by Jenné Claiborne at http://sweetpotatosoul.com/2016/12/raw-coconut-carrot-cake-with-harmless-harvest-video.html