Simple Carrot Cake Recipe

by Lori and Michelle on March 10, 2010

Hello Luvs,

Glad to see that everyone liked our amaranth soup. It kinda just happened unexpectedly, but those are when the best recipes turn out right?

But as we promised here is our easy raw and gluten free carrot cake recipe :)

Pure2Raw Recipe: Carrot Cake Recipe using carrot pulp

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This recipe took us two times to perfect. And we are still creating new versions of this so that it can be done for those who do not have a dehydrator. Though technically you do not have too even with this recipe. We just like the texture the dehydrator provides the cake!

Ingredients:

  • 1/2 cup carrot pulp (ours was a mixture of about 3 carrots and one apple)
  • 1 1/2 cups coconut flakes
  • 1/4 cup +1 tbsp date paste ( can use agave or maple syrup if you do have dates)
  • 1/4 cup raisins
  • 2 tsp coconut sugar or maple sugar  (not raw but adds great flavor and texture)
  • 1 tbsp mesquite (optional)
  • 2 tbsp vanilla
  • 2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg

Frosting: we used coconut butter whipped with some stevia, vanilla, and a little agave. But you can use any frosting you prefer! Also we did not add nuts but you could always throw in some chopped walnuts.

Directions:

Take your carrot pulp and remaining ingredients into place into food processor and pulse a few times to get all ingredients well combined! You may use your hands to combine ingredients if you do not have a food processor :)

And form cake dough into muffin liners or cake pan. We did ours individual ramekins (made 3). And dehydrate for a few hours, maybe 4-5 hours.

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Remove from pan/liners and let dehydrate for another 4 hours or so. You want the cake to feel dry but not over dry, have a little bit of moistness to it :)

Once it comes out just top with frosting and devour. Nothing beats eating a carrot cake that is truly full of fiber, healthy fats, and lots of flavor and texture :) We are hooked!

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We were a little nervous about this recipe because the first one we made we put way to much carrot pulp in and not enough other flavors because all we tasted was carrots! Don’t get me wrong we love carrots though it was a bit too much ;)   Another great thing about this recipe is that it is pretty easy to make but it is always RAW (semi raw), gluten free, vegan, soy free, casein free and nut free!!!

The frosting does complete the whole cake! Who doesn’t love some good coconut butter as frosting!!!!!

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We hope you enjoy this carrot cake recipe as much as we do :) Now go make some fresh carrot apple juice and make some of this carrot cake! Let us know how it goes!

I think Katie would agree that anything with carrots and coconut butter is delicious. She has made some delicious carrot creations like her carrot cake macaroons and her carrot cake muffins!   And this lovely lady made some raw carrot cake with chia seeds! And these two amazing ladies made some carrot cake smoothies here and here!

Love seeing all this carrot cake love :)

We have enjoyed this cake the past few nights…we just love it ; )

Drizzled with a little maple syrup

Drizzled with a little maple syrup

M's bowl - heavily drizzled with yacon ; )

M's bowl - heavily drizzled with yacon ; )

L' bowl a little more conservative haha

L' bowl a little more conservative haha

Let us know if you make and what you think!

Enjoy your Thursday!

Till next time,

The Twins

L&M

{ 37 comments… read them below or add one }

Chocolate Covered Katie March 11, 2010 at 1:57 pm

*Coconut Coma!!!!*
Oh how right you are that the coconut frosting makes the cake.
Girls, I am taking down this recipe and will try it for sure! I’m usually lazy when it comes to recipes and only make ones with like 5 ingredients or less… but this looks way too good to pass up, especially the frosting!!

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Pure2 March 11, 2010 at 2:38 pm

Yes Katie you will love, and most of the ingredients are just spices for flavor. You could always just do pumpkin spice to shorten the ingredient list. And the mesquite is just because we love it. : ) And I just realized I had coconut oil listed, but we did not put that in, I just updated it! Sorry.

Andrea of Care to Eat March 11, 2010 at 2:41 pm

LOVE THIS! Carrots always produce so much pulp, that I can’t possibly eat it all – even if I give the pug some. I’m sooo making these this weekend.

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Christine (The Raw Project) March 11, 2010 at 2:46 pm

Wow, this looks wonderful, can’t wait to try! Guess I’ll be picking up another 10 lb. bag of organic carrots from Costco :-) Thanks!

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Pure2 March 11, 2010 at 2:49 pm

HAHA Christine! Gotta love the huge bags at Costco :) It seems we have been going through carrots all the time here :)

Just Audrey March 11, 2010 at 2:48 pm

This looks and sounds AWESOME!

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Hannah March 11, 2010 at 4:49 pm

I really want to make this…but don’t have a juicer. :[
Is there any way I can make due without? *crosses fingers*

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Pure2 March 11, 2010 at 5:13 pm

Hannah you could always try finely grating carrots and see what happens. We have never tried, let us know if you do!

Lori March 11, 2010 at 5:38 pm

Thank you thank you! The recipe looks great and so simple! I cannot wait to try that frosting! YUM to all of the above! I actually think I’ll be making this tonight. I don’t have carrot pulp but I’ve got some acorn squash waiting to be made into a squash cupcake! I’ll let you know how it goes!

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MarathonVal March 11, 2010 at 6:01 pm

That looks soooo good…. and it’s funny because I was just thinking about experimenting with a raw carrot cake recipe this weekend, but I’m sure nothing I could make would turn out this great!

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eatmovelove March 11, 2010 at 7:23 pm

Love carrot cake! Very inventive I must say :)

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La March 11, 2010 at 9:08 pm

No. Way.
Marry me, both of you??

I cannot WAIT to try this!!

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elise March 12, 2010 at 12:41 am

this looks AWESOME!! i happen to have all the ingreds on hand too (sans mesquite) so this recipe is officially on deck.

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Averie (LoveVeggiesAndYoga) March 12, 2010 at 1:02 am

I love the recipe..I have seen so many done on the net and many of them are so heavily cashew’ed or almond floured and that’s fine, but it’s so lovely to see your version, which is not and is probably much lighter and more cake-like! thx for sharing it!

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fartygirl March 12, 2010 at 3:09 am

Great recipe. I love how simple it is! Not only do you guys make yummy stuff, but it’s easy to replicate. :)

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Katie March 12, 2010 at 5:13 am

Looks amazing!! You girls are just amazing, the recipes you come up with , blows me away!!!!

I know, its hard not having friends live close, I am happy at least I will have one living near me now : )

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Gabriela @ Une Vie Saine March 12, 2010 at 5:34 am

I just got some coconut butter and I wish I could make this to test it! Can’t wait until Lent is over!

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Nancy March 12, 2010 at 9:32 am

This looks awesome. I’ll have to whip some of these up this weekend. We’ll have to see if grated carrots will work as well as carrot pulp, might have to dehydrate them a little longer than the pulp version. We’ll see how it goes.

Also, Just wanted to let you gals know that I had my first bite of my raw sauerkraut this morning. It was awesome, and it’s all thanks to your videos! I was always so afraid to ferment things, but after this success I’m ready to ferment everything! Hurray!

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GirlonRaw March 12, 2010 at 10:14 am

You girls have outdone yourself again. This looks amazing :)

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hihorosie March 12, 2010 at 11:23 am

drool…drool…drool…

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Esther June 8, 2010 at 9:54 am

Hi, I just found this website and made your cake for my husband’s birthday. He absolutely loved it!! Thank you! I used grated carrots and apples that I squeezed the juice out of with some cheese cloth because I don’t have a juicer, but it worked great! The frosting is incredible… Who knew coconut butter and agave syrup could be SO good!?!

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Pure2 June 8, 2010 at 11:32 am

So glad to hear this Esther!!! Glad the cake turned out, oh yes the coconut butter and agave are a match made in heaven ; )

Kristal L. Rosebrook October 21, 2010 at 7:17 pm

Great recipe

Kristal L. Rosebrook

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Kelly January 9, 2011 at 5:23 am

Just made this for my birthday and it was awesome!! I have never had mesquite before but am so glad to know about it now. So nice to find a raw dessert that is not loaded with nuts! Thanks!!

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Pure2 January 9, 2011 at 1:33 pm

Kelly so glad you enjoyed the carrot cake recipe :) YAY We need to make that again soon, I am craving it now ;) LOL

Kelsey @ Clean Teen Kelsey January 26, 2011 at 7:34 am

Ho. Ly. Yum. You guys are too amazing. Adding this to my “things to make” list!

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Meagan January 30, 2011 at 12:27 pm

This sounds delicious! I wish I had a dehydrator. You should do a giveaway! It’s on my list

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Pure2 January 30, 2011 at 2:37 pm

Meagan, for the carrot cake you do not need a dehydrator, we just set our raw carrot pulp cake in the fridge to set some and than enjoy!

Tonja Ulrich April 28, 2011 at 12:16 am

Just made this tonight and it’s in the dehydrator. Excited to see how it turns out :)

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Heather May 1, 2011 at 2:38 pm

What are the serving sizes on the recipe? I wanted to make this for a group of people. Bless

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Rihanne June 22, 2011 at 8:18 am

it is very good to make carrot cake

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Kristal L. Rosebrook Ryan August 31, 2011 at 1:02 am

Great Site

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Kristal L. Rosebrook Kristal L. Ryan September 1, 2011 at 12:55 am

Great carrot cake!!

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Pepper & Frank October 5, 2011 at 9:53 pm

Delicious recipe. With the exception of ground ginger, we had none of these ingredients at home. So off to the store we went. We started in the bulk section. We spent a total of $18.58, which is a bit much, but we made seven 2oz healthy and delicious bars and have enough ingredients to prepare another batch. Thanks so much for this recipe :-)

Cinnamon* $.50 (.05lb)
French Vanilla Bean $1.99 (1 bean)
Nutmeg* $1.17 (.03lb)
Walnuts $.77 (.11lb)
Raw Dates* $.55 (6 pieces)
Carrots* ($1.00) (1 bunch)
Shredded Coconut* $.84 (.21lb)
Raw Coconut Butter* 10.99 (16oz)
Gala Apples* ($.77) (2 apples)

*Organic

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Teniel October 24, 2011 at 6:28 pm

Hi,

Can you please tell me what the frosting is made of. When you say coconut butter are you meaning coconut oil that is still solid? Sorry Im not sure .

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Lori and Michelle October 24, 2011 at 6:36 pm

Teniel the coconut butter is not coconut oil, but a mix of coconut oil and the coconut meat. sometimes it is called coconut cream.

Teniel October 24, 2011 at 7:06 pm

great, thanks girls. I am just loving your site. I spend hours looking through all your delicious raw recipes and gorgeous photos. You are both so creative. Thanks for sharing. I wish your bakery was in Australia.

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