This light, tropical raw cake is the perfect base for a dessert canape. Or, pair it with a light tropical sorbet.
Steps
1
Preparing the Cake
Ingredients
1 cup dates
1/2 cup rum, apple juice or water
2 cups carrots, freshly shredded
1 1/2 cups dried apple, minced by hand or in a food processor
1 1/2 cups raw cashews or pecans, ground into a fine meal
1 1/2 cup dried shredded coconut
1/2 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
Place the dates in a small bowl. Add the rum or juice and allow to soak for approximately 1 hour or until very soft. When soft, finely mince the dates.
Place the minced dates in a medium mixing bowl. Add the carrots, apple, nuts, coconut, cinnamon, nutmeg and salt and gently, but thoroughly combine. When done, the mixture should form a ball, but not be too wet. If the mixture is too wet, add a bit more shredded coconut or ground cashews.
Transfer the date mixture to an 8-inch springform pan, pressing and molding the dough to form it neatly into the pan. Note that smaller, individual-sized spring form pans would also work.
2
Frosting the Carrot Cake
To finish, evenly frost the carrot cake with this delicious Maple Vanilla Frosting. C Transfer to the refrigerator to chill thoroughly before serving. Cut into slices for service.
17 Comments
Julie L•
What is the dominant flavor in this carrot cake recipe? My family does not like the taste of coconut.
Hi Julie. This recipe does have a somewhat coconut-forward taste but it is not dominating. There are other strong flavors that balance it. I love this recipe but if your family does not like coconut, this might not be their favorite. I have never omitted the coconut here. If you did you would have to increase the amount of nuts, apples or carrots to bind the cake. Let me know what you decide. Lauren
Hi Tamami. If you can find dried pineapple, I think that would be great. Pear, peach or even mango would work. Apricots, which are more accessible, are great unless they are really moist, in which case you will have to balance out with a little more coconut or nut meal. Lauren
Hello Tamina: You have my vote with the dried figs, which are also a good source of calcium. Glad that you met success with your recipe "stand-ins." Good to hear from you. Cheers, Char
Hi Kay--thanks for writing. I am not exactly sure what type of ingredients you are looking for. Here is how I make icing without using oil:
-1 12.3 ounce Mori-Nu firm tofu (omit the nuts)
• 1/2 cup maple syrup
• 1 vanilla bean scraped, or minced if using high speed blender
• 1/4 tsp sea salt (if desired and perhaps to taste)
Make certain to drain the tofu for about 2-3 hours to remove some liquid. Then, add all ingredients to a food processor, and blend together until creamy and smooth.
Place in the refrigerator to gain firmness, and after about an hour, ice the cake.
If you want to use the nuts, make certain they are soaked well and omit the oil. Proceed as the recipe is written. Questions? Email me at: char@rouxbe.com
Hope this is helpful to you.
Thanks, Char
Hello; i am not used to cups, tbsp, tsp etc. Is it possible to get the metric values for these ; how many grms is a cup, a tsp, tbsp etc. thanking you in advance
Nathaniel, metric units are in the works! But, recipe testing is still necessary. In the meantime, consider looking for a website that will convert these US units to metric units.
Nathaniel, metric units are in the works! But, recipe testing is still necessary. In the meantime, consider looking for a website that will convert these US units to metric units.
Nathaniel, metric units are in the works! But, recipe testing is still necessary. Consider using for a website that will convert US units to metric units.
This might be a weird stretch, but would a shaven jicama with or / without coconut extract work as a real coconut substitution for someone that can not eat coconut due to the saturated fat?
Hi Linda,
There is a lot of coconut in this cake.I'd shave some jicama and taste it with a drop of coconut extract. Both taste, texture and moisture of this sub will matter. You can always simply use more carrot, apple and nuts to make up the difference. Coconut is 'chewy' and has a flavor but adding more of the other ingredients should work to make up the bulk.
I always suggest a test to my students in Essential Vegan Desserts. I'm suggesting you cut the recipe by 1/4 or half and try it. Do let up know.
Fran
Lauren L •Hi Julie. This recipe does have a somewhat coconut-forward taste but it is not dominating. There are other strong flavors that balance it. I love this recipe but if your family does not like coconut, this might not be their favorite. I have never omitted the coconut here. If you did you would have to increase the amount of nuts, apples or carrots to bind the cake. Let me know what you decide. Lauren
Tamami T •Hi Lauren, believe it or not, I cannot find dried apples around here. Any other substitution please Thanks!!
Char N • Rouxbe Staff •Hello Tamina: You have my vote with the dried figs, which are also a good source of calcium. Glad that you met success with your recipe "stand-ins." Good to hear from you. Cheers, Char
Nathaniel C •Hello; i am not used to cups, tbsp, tsp etc. Is it possible to get the metric values for these ; how many grms is a cup, a tsp, tbsp etc. thanking you in advance
Eric W • Rouxbe Staff •Nathaniel, metric units are in the works! But, recipe testing is still necessary. In the meantime, consider looking for a website that will convert these US units to metric units.
Linda E •This might be a weird stretch, but would a shaven jicama with or / without coconut extract work as a real coconut substitution for someone that can not eat coconut due to the saturated fat?
Fran C • Rouxbe Staff •Hi Linda, There is a lot of coconut in this cake.I'd shave some jicama and taste it with a drop of coconut extract. Both taste, texture and moisture of this sub will matter. You can always simply use more carrot, apple and nuts to make up the difference. Coconut is 'chewy' and has a flavor but adding more of the other ingredients should work to make up the bulk. I always suggest a test to my students in Essential Vegan Desserts. I'm suggesting you cut the recipe by 1/4 or half and try it. Do let up know. Fran