Tropical Surprise Mostly Raw Carrot Cake!

Lupita Ronquillo, Founder of Vegan Health and Yoga
Apr 1
3 min read

A Healthy Indulgence

Imagine a burst of tropical flavors within your carrot cake! Now imagine that carrot cake naturally sweetened with dates and raisins, instead of processed and refined sugars. And without any flour, oil, or the heaviness of processed ingredients! Just a fiber rich, nutritious dessert made with nothing but whole foods and mineral-rich ingredients. Sound too good to be true?

Introducing our low-fat, nutrient-rich tropically flavored, mostly raw carrot cake! This dessert combines the sweetness of dates, raisins, ripe pineapple, and thinly sliced bananas layered with cashew icing. This treat offers a symphony of textures and flavors, making it a perfect carbohydrate-rich, healthy dessert or snack. Without a nut-based crust to weigh it down, the best part of this carrot cake shines through and nourishes your body.

Ok then, let's get busy..

Cake Ingredients:

5 cups (495 grams) shredded carrots
1 cup (170 grams) Medjool dates, soaked in water
1 cup (150 grams) Jumbo raisins, soaked in water
2/3 cup (75 grams) sprouted rolled oats, grounded
3 tablespoons golden flaxseed, grounded
1/2 teaspoon cinnamon
1/2 teaspoon Mexican vanilla extract
1/4 teaspoon Chinese five spice

For the Icing:

1 1/2 cup (215 grams) raw cashews, soaked and drained
About 7 tablespoons of the water from soaked cashews
3 soaked dates (from the cake ingredients above)
3 tablespoons fresh minced pineapple
2 tablespoons fresh lemon juice
1 teaspoon Mexican vanilla extract

Layering Ingredients:

Fresh ripe pineapple, about 1 1/2 cups minced
1 large banana, sliced thin

Filling Instructions:

Start by soaking the pitted dates, raisins, and cashews with just enough water to cover the ingredients into 3 separate bowls. Soak the cashews at least 4 hours or overnight.
Shred your carrots. You'll need about 3 large carrots to get 5 cups worth.
Ground your flaxseed and oats using a coffee grinder and add that into your bowl of shredded carrots. Also, add the vanilla and spices.
Drain the dates, raisins, and cashews, saving only the water for later from the cashews for the icing.
Shred apart the dates and raisins in your blender on low speed using your tamper. You may need to stop, scrape, and push down the ingredients with your tamper a few times.
Using your spatula, scrape out the dates and raisins and add that into the bowl with everything else.
Mix all the ingredients by hand. Hand mixing is messy, but it will ensure everything is incorporated evenly into a sweet filling.

blended dates and raisins

Cake Building Instructions:

Using about half the carrot filling, form 2 flattened circles on 2 separate silicon sheets and dehydrate at 125 degrees for about 90 minutes. This will give the cake some structure since we are not using a crust. Using 125 degrees for just an hour will not jeopardize the raw integrity of the cake.
Meanwhile, blend the icing ingredients on low to medium speed. Make sure to rinse out your blender first. Use the tamper to keep everything moving and add a tablespoon of the water only when needed. Icing should be thick, smooth, and fully whipped.
After your 2 layers of carrot are slightly dehydrated, use a wide spatula to gently lift it off the silicon sheet and onto your desired cake pan.

dehydrated carrot cake layer
Frost this first layer with some icing.
Add a layer of the moist or non dehydrated carrot filling next.
Next layer will be some pineapple and bananas.
Then add the second dehydrated layer on top of the cake and repeat the process of layering the ingredients.

layering the carrot cake
Top your cake with more icing.
No freezing to firm our raw cake is needed because we've already set the cake by dehydrating the bottom portion of the filling. Simply serve and enjoy.

Then as he lay and slept under a broom tree, suddenly an angel touched him, and said to him, "Arise and eat." Then he looked, and there by his head was a cake baked on coals, and a jar of water. So he ate and drank, and lay down again. ~ 1 Kings 19:5-6

Written by Lupita Ronquillo for Vegan Health and Yoga