Name: Raw Coconut Carrot Cake with Harmless Harvest
Prep time: 30 min
Total time: 150 min
Ingredients: 1 cup pitted medjool dates; 1/4 cup dried unsweetened pineapple (chopped); 2 cups unsweetened shredded coconut; 1 cup walnuts; 1/2 cup pecans; 1 tsp fresh ginger (grated); 1 tsp cinnamon; 1/4 tsp nutmeg; 1/8 tsp allspice; 1/8 tsp ground cloves; dash sea salt; 1/4 cup Harmless Harvest coconut water; 1 cup shredded carrot; 1/4 cup raisins; 1 cup coconut cream (thick cream from the top of a can of coconut or pure coconut cream); 1 tbsp agave or maple syrup; 3 tbsp coconut flour; 1/2 cup chunky coconut shreds (to garnish)

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Imagine a slice of cake that bursts with tropical flavors while giving you the wholesome goodness of carrots and nuts. This Raw Coconut Carrot Cake with Harmless Harvest is not only a delightful treat, but it’s also packed with nutrients, making it an ideal dessert for those who crave something healthy yet indulgent.

The combination of medjool dates, shredded coconut, and freshly grated ginger creates a symphony of flavors that dance on your palate. This cake is perfect for gatherings, special occasions, or simply as a nourishing snack to enjoy at home. Trust me, once you try it, you’ll be coming back for more!

Why I Love This Recipe

There’s something incredibly satisfying about making a raw dessert. The vibrant colors, the fragrant aromas, and the ease of preparation make it a joy to create. This Raw Coconut Carrot Cake with Harmless Harvest is not only easy to make, but it also packs a punch in the flavor department. The medjool dates provide natural sweetness, while the nuts and coconut offer a delightful crunch. Plus, it’s vegan and gluten-free, making it accessible for everyone.

I adore how this cake is full of wholesome ingredients that make you feel good after indulging. It’s a treat that nourishes both body and soul, and the addition of Harmless Harvest coconut water adds a refreshing twist that truly elevates this cake to the next level.

What You’ll Need

1 cup pitted medjool dates
1/4 cup dried unsweetened pineapple, chopped
2 cups unsweetened shredded coconut
1 cup walnuts
1/2 cup pecans
1 tsp fresh ginger, grated
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
1/8 tsp ground cloves
Dash of sea salt
1/4 cup Harmless Harvest coconut water
1 cup shredded carrot
1/4 cup raisins
1 cup coconut cream, thick cream from the top of a can of coconut or pure coconut cream
1 tbsp agave or maple syrup
3 tbsp coconut flour
1/2 cup chunky coconut shreds to garnish

Cook’s Kit

Food processor: This is essential for blending the ingredients to the right consistency.
Mixing bowls: You’ll need a couple of these for combining different components of the cake.
Spatula: A handy tool for scraping down the sides of the food processor and mixing ingredients.
9-inch round cake pan or parchment-lined dish: For setting your cake.
Measuring cups and spoons: Accurate measurements are key to a successful cake.

Method: Raw Coconut Carrot Cake with Harmless Harvest

Step 1: Prepare the Base

Begin by placing the pitted medjool dates, walnuts, pecans, and a dash of sea salt into a food processor. Blend until you achieve a crumbly texture.

Step 2: Add the Dry Ingredients

Next, add the unsweetened shredded coconut, cinnamon, nutmeg, allspice, ground cloves, and fresh ginger to the mixture. Pulse until everything is well combined.

Step 3: Incorporate Wet Ingredients

Pour in the Harmless Harvest coconut water and pulse again until the mixture is moist. You can test by pressing a small amount between your fingers; it should hold together.

Step 4: Mix in the Carrots and Pineapple

Add the shredded carrot, chopped dried pineapple, and raisins to the mixture. Use a spatula to fold them in gently, ensuring they are evenly distributed.

Step 5: Set the Cake

Transfer the mixture into a 9-inch round cake pan or a parchment-lined dish. Press it down firmly to create an even layer.

Step 6: Chill to Firm Up

Place the cake in the refrigerator for at least 2 hours or until it firms up.

Step 7: Prepare the Coconut Cream Topping

While the cake chills, prepare the coconut cream topping. In a mixing bowl, combine the thick cream from the top of the coconut can with agave or maple syrup. Whip until fluffy.

Step 8: Garnish and Serve

Once the cake has set, remove it from the refrigerator. Spread the whipped coconut cream on top, and sprinkle with chunky coconut shreds for a beautiful finish. Slice and serve!

Smart Substitutions

For a nut-free version, replace walnuts and pecans with sunflower seeds or pumpkin seeds.
If you don’t have fresh ginger, ground ginger can be used as a substitute (1/4 tsp).
Use any dried fruit you prefer, such as apricots or cranberries, instead of pineapple.
For a sweeter cake, increase the amount of agave or maple syrup in the coconut cream.

Notes on Ingredients

When selecting your medjool dates, opt for soft, plump ones for the best flavor and texture. The quality of the coconut cream is crucial; look for brands that use only coconut and water without additives. Fresh carrots yield the best results, so shred them just before use for maximum flavor and texture.

Store, Freeze & Reheat

This Raw Coconut Carrot Cake can be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 3 months. Just slice it into individual pieces before freezing for easy thawing. To serve, let it sit at room temperature for about 30 minutes before enjoying.

Reader Questions

Can I use fresh pineapple instead of dried for this recipe?

Fresh pineapple can be used, but it may add extra moisture to the cake. If you choose to use fresh, consider reducing the amount of coconut water slightly to balance the moisture levels.

Is there a way to make this cake sweeter without adding more dates?

If you’d like additional sweetness, consider adding a bit more agave or maple syrup to the coconut cream topping. You can also use a ripe banana blended into the cake mixture for natural sweetness.

How long does the coconut cream topping last?

The coconut cream topping can be stored in the refrigerator for up to 3 days. Be sure to keep it in an airtight container to maintain its freshness.

Can I add spices to the cake for more flavor?

Absolutely! Feel free to experiment with spices like cardamom or vanilla extract. Just be cautious not to overpower the natural flavors of the carrots and coconut.

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Ready, Set, Cook

This Raw Coconut Carrot Cake with Harmless Harvest is a true celebration of flavor and nutrition. It’s easy to whip up, beautiful to present, and absolutely delicious. Whether you’re treating yourself or delighting friends and family, this cake is sure to impress. Enjoy every bite!