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raw sprouted vegan carrot cake

Raw Sprouted Carrot Cake

Author Noelle Parton

Ingredients

For the cake:

  • Shredded carrots
  • Sprouted buckwheat, dehydrated or oven dried on a low temp
  • Coconut flour, or more buckwheat
  • Ground flax or chia seed, optional
  • Coconut oil, melted
  • Date paste
  • Cinnamon
  • Himalayan sea salt
  • Water

For the "cream cheese" frosting:

  • Coconut butter or full-fat coconut milk cream
  • Date paste, 100% maple syrup, or coconut nectar
  • Lemon juiced
  • Cinnamon optional
  • Himalayan sea salt
  • Water

Instructions

For the cake:

  1. Mix together about equal parts shredded carrot, sprouted buckwheat, and coconut flour in a bowl.
  2. Add desired amount of ground flax or chia seed, cinnamon (I like mine with lots of cinnamon, but add what you like!) and a pinch of salt.
  3. Add your coconut oil, a few small spoonfuls is enough. This is just to help it solidify as it sets up in the freezer.
  4. Thin your date paste with enough water to become more like a date syrup, and add enough so that your dry mixture is well coated.
  5. Blend using your immersion until the mixture really begins to chop up and stick together well. Continue to add date syrup as needed. You can blend this mixture to your desired consistency, either leaving bigger pieces of carrot and buckwheat, or grinding it down to be completely smooth, or somewhere in between.
  6. Press into your pan or dish of choice and set in freezer while preparing the frosting.

For the frosting:

  1. Blend the coconut butter with enough water to thin out until you reach a consistency that is very smooth and creamy, and easily spreadable. Do not add so much water that it becomes liquidy and pourable as it will not set up.
  2. Blend in desired amount of sweetener and lemon juice, to taste. The more lemon juice, the more it tastes like a cream cheese frosting. Add cinnamon, if using, and a pinch of salt.

  3. Get your cake out of the freezer and spread this frosting over top. Let set up in the freezer or fridge if you want your frosting to harden slightly, or eat as is. Keep in the fridge. 

  4. YUM!! Enjoy! Try not to eat it all at once...

Recipe Notes

You'll need an immersion blender and high-speed blender (I use a Vitamix) or food processor.

*Feel free to adjust the flavors to your liking! Add in chopped raisins, walnuts, macadamia nuts, other spices like ginger or clove, or cashew butter rather than coconut butter for the frosting.