Tuesday, November 10, 2009

Raw Carrot Cake with Cashew Frosting

I use the pulp left over from juicing carrots for this cake.
If you don't have a juicer, process your carrots in the TMX on speed 4-5 . Press the pulp through a fine colander, strainer, nutmilk bag or cheese cloth to extract the juice. The pulp should not be too soggy. I used cashew cream for the frosting, which can be stored for 2-3 days in the refrigerator or frozen. Place 2 cups soaked and rinsed cashews in the TMX-bowl, cover them with fresh water and a squeeze of lemon. Blend on speed 8-10 smooth



200 g Pecans ( soaked in water for 6-12 hours and drained)
150 g Dates (soaked in water for 5-10 min)
600 g dry Carrot Pulp (around 4 cups)
1 Tbsp Vanilla extract
1 Pinch of Salt
1 Tbsp Cinnamon
1 tsp Cardamon
2 Tbsp Mesquite flour
1 Tbsp Golden Flaxseed, ground
1 tsp Maca
75 g Coconut oil


200 g Cashew Cream
180 g Dates
50 g Date soak water
1 Tbsp Vanilla extract
Juice of 1 orange
35 g Coconut flour or flakes

Dried Coconut flakes (for garnish)

  • Pulse the dates, pecans and carrot pulp 10 times
    ( set to closed lid function and press turbo)
  • Add remaining ingredients for the cake and process and speed 5
  • Split cake batter in half into even circles with a springform a cake ring (on waxed paper or platter lined with plastic wrap)
  • Blend the ingredients for the frosting on speed 5 . If necessary allow to thicken in the refrigerator.
  • Spread less than half of the frosting in the middle of the bottom layer and do not fill completely to edges.
  • Flip the other layer onto the frosted layer.
  • Spread the remaining frosting on top and sides of the cake and garnish with dried coconut flakes.
  • Chill and set in the refrigerator for an hour or more.


  1. Tebasile, this looks so good - why don´t you beam some pieces of this great cake over to me?

    Regards Grisu

  2. Sorry Grisu, there's nothing left :-)

  3. This raw carrot cake was definitely the talk of the party for our little girls 1st birthday. Everyone raved about it. Thank you so so much Elisabeth!! It was great to have an alternative to a sugary, white flour cake for our little one's birthday.
    Well Done!
    Dr.Tyson Eidt