Carrot Coconut Cake, for Two! - Raw Food Magazine

Carrot Coconut Cake, for Two!

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Carrot Coconut Cake, for Two!
Serves
Serves
4"
4"
Level
Level
Medium
Medium
Ingredients
Ingreds.
14
14
Total
Total
45min
45min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Carrot Coconut Cake, for Two!
Serves
Serves
4"
4"
Level
Level
Medium
Medium
Ingredients
Ingreds.
14
14
Total
Total
45min
45min
This lovely little carrot cake is a perfect dessert recipe for two! Great for date night, or for an evening with your best friend, or to share with your child!
This lovely little carrot cake is a perfect dessert recipe for two! Great for date night, or for an evening with your best friend, or to share with your child!
Ingredients
Cake
Frosting
Servings: Cake
Units:
Directions
Prep
45 min
Total
45 min
  1. For the cake, combine dates, vanilla, spices sea salt, flax, and coconut in a food processor and process until it is well combined and very finely chopped. Add the pulp, and process until smooth and well combined. On a parchment or foil lined tray, shape into two 4 inch circular cake layers. Place in the freezer for about 30 minutes to chill.
  2. Meanwhile, to make the frosting, combine the water, dates, sea salt and vanilla in the food processor and process until smooth. Add the coconut butter and process until smooth (if it is clumpy at all, it probably needs to warm up a little, so process until it is not lumpy). You will be using the frosting right away before it starts to set up (if it has gotten too warm and seems too runny, place in the freezer for a short while, stirring often until it is thicker).
  3. To frost the cake, place one layer on a plate, and top with about 1/2 cup of the frosting. Spread out to cover the layer. Top with the other cake layer, then spread the frosting over the top and sides of the cake, smoothing it out. Extra frosting may be placed in a pastry bag and piped around the top and bottom edges of the cake (optional). Place in the fridge for about 30 minutes to set the frosting, then enjoy! Store any extra cake in the fridge.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

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Votes: 1
Rating: 5
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Amy Lyons

Chef: 

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant based desserts as well as savory dishes. She is also the author two cook books. Graduated from Bethel University in Studio Art with a passion for creating beautiful things and helping others eat healthier.

 

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