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Raw Carrot Cake with Pumpkin Spiced Frosting

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If you are in need of a quick cake that doesn’t require baking or dehydrating… this could be what you are looking for.  The frosting does require some lead time for chilling so it can thicken, but the cake itself goes together lickety-split.   I do use raw sprouted buckwheat flour, but if you don’t have time to make that, you can try using nuts ground down to a flour. You could use almonds but even those should be soaked and dehydrated for digestive purposes first.  I guess the bottom line here is to have a pantry stocked with  staples so you can be creative and enjoy your dishes more quickly.

My dad was here visiting when I made this cake and it was all I could do to keep him out of the frosting.  He was like a darn kid.  I made this cake to sell down at the local cafe and after I delivered it, my dad was in line, handing money to the gal behind the counter, to purchase a piece. haha

The cake is moist and perfectly balanced in the sweet department.  As one of the flours, I used coconut flour… please don’t use store-bought.  It is far too drying and it will suck up all the moisture from the cake.   Follow the links below on how to make the flours and you will be pleased with the outcome.

And while we are the subject of ingredients, let’s talk carrots.  Seems simple enough, a carrot is a carrot right?  When it comes to using fresh, whole foods in raw recipes you want to make sure that you use the best tasting carrots as possible, it is the star of the recipe right?  So before you grate and throw them into the mixing bowl, taste test first.  If they are tasteless, don’t use them…    Enjoy!

Ingredients: yields 8” cake

Cake:

  • 1 cup dried apricots
  • 1 cup Medjool dates, pitted
  • 1 1/2 cups raw buckwheat flour
  • 1 cup raw coconut flour (not store-bought)
  • 1 tsp ground cinnamon
  • 1/4 tsp apple spice
  • 1/4 tsp sea salt
  • 2 1/2 cups grated carrots, (3 large carrots)
  • 1 medium apple
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 Tbsp raw agave nectar
  • 1/2 cup raisins

Frosting:

Decoration:

  • Crushed walnuts

Preparation:

Frosting:

  1. Click on the link above for the White Cake Frosting and make it first.  Add 2 tsp of pumpkin spice to the frosting.  Taste test to see if you want more.  I didn’t want the frosting to compete with all the wonderful flavors of the cake, so I made this spice just a hints worth.   It is best to make the frosting 4-8 hours in advance so it can firm up.  The frosting is very liquidy right after blending it together.

Cake:

  1. Rehydrate the apricots and dates by placing them in a bowl and add enough warm water to cover them.  Allow them to sit for at least 15 minutes or longer.  Once ready to add to the recipe, drain the soak water (discard or use in your next smoothie)  and hand-squeeze the excess water from them.
  2. In a large mixing bowl combine the buckwheat flour,  coconut flour, cinnamon, apple spice and salt.  Mix until well combined.
  3. If you have a high-powered food processor, add the rough chop carrots and apple first, then add to the food processor fitted with the “S” blade.  Otherwise, I recommend shredding the carrots and apple first before placing in the processor with the “S” blade.  Add the dates, apricots, lemon juice, vanilla and agave.  Process until well mixed.  It is good to leave some texture in the batter but not large, hard pieces.  Add to mixing bowl.
  4. Add raisins and pulse together.  Don’t over-process.
  5. If you have two of the same Springform pans, divide the batter into two halves.  Press the batter into the bottom of each pan, smoothing out the surface.   If you just have one Springform pan, press the batter in the pan, release and remove the outer ring.  With a large, straight edged knife, cut the cake in half horizontally.   If the batter feels too soft, place in the freezer to firm up first.

Assembly:

  1. Place the bottom layer of cake on the serving dish that you will want to present it in.
  2. Spread a layer of frosting on the top of the cake.  Try to make it as even as possible so the cake will sit evenly.
  3. Add the second cake layer on top of the frosting.
  4. Frost the entire cake starting with the sides first, then the top.  If at anytime the frosting starts to get to soft before you are finished, place the cake in the freezer for about 30 minutes and the frosting back in the fridge.    All this depends on the ambient air temperature.
  5. Press the crushed walnuts onto the side of the cake.   Brush away the excess nuts that don’t stick.
  6. If you wish to pipe a frosting border on the cake, load a piping bag with frosting.  Be sure to work all air bubbles out of the bag before piping.  Air bubbles will disturb a fluid flow of frosting.   Use any piping tip that you wish.   Create a border around the top edge.
  7. Sprinkle crushed nuts in the center of the cake.
  8. Keep the cake chilled in the fridge until serving.   An 8” cake will serve 12 people.
  9. This cake should last about 3-4 days in the fridge.  It will freeze well for several months if well sealed.

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43 thoughts on “Raw Carrot Cake with Pumpkin Spiced Frosting

  1. Jacob Carstens says:

    Dear Amie Sue,
    The cake looks delish :-) and I will make it for my upcoming birthday party. But I have never heard of “apple spice” what is that ?
    Be well – Jacob

    • amie-sue says:

      Happy Birthday Jacob :) I hope you have a wonderful party, filled with love and laughter. :) Apple spice is combination of spices much like Pumpkin spice. If you can’t find it locally, you can make your own.

      Apple Pie Spice Ingredients

      Ingredients:

      3 Tbsp ground cinnamon
      1 Tbsp ground nutmeg
      1 1/2 tsp ground allspice
      1/2 tsp ground cardamom

      Place ingredients in a small jar. Place the lid on it and shake well. Keep leftovers stored in the airtight jar.

      I hope this helps :) amie sue

  2. Gayle says:

    Carrot cake has always been my husband Rick’s favorite so will be trying this soon. Looks fantastic!

  3. catherine says:

    I love raw food, but I am not found of recipes that uses a lot of nuts, so I am glad you suggest this recipe. Carrot are so good raw and buckwheat is my favorite grain! To my opinion, the cake was good enough without the icing, but I added more spices to the batter. Thanks Amie for this visually appealing and inspiring website!

    • amie-sue says:

      Wow you made that quick. hehe So happy that I provided a recipe that you enjoyed! :) Thank you for sharing Catherine. Have a great evening, amie sue

  4. catherine says:

    Ho! I forgot to say that you are right, homemade coconut flour seems to absorb less moisture than store bought; I think it’s an useful thing to know! I started making my own recently and I will have to adjust other recipes.

    • amie-sue says:

      Yea, coconut flour (store bought) is tricky like that. Took me a while to figure that out. :) Have a blessed day, amie sue

  5. Lorraine says:

    Hi Amie,

    Love your recipes – thanks for sharing :)

    For this recipe, you mention a link on how to make coconut flour, however, the link takes you to a site selling coconut flour. Please advise.

  6. mari says:

    O my I am going to make this mouth watering carrot cake in May. That is my hubby favorite. Thanks everybody should try this recipes. Made my day and Happy day!!!

    • amie-sue says:

      I am so happy to hear that Mari. :) I hope you enjoy, please let me know what the hubby thinks too :) Have a blessed evening, amie sue

  7. kate says:

    Hi, Amie Sue. The link to coconut flour sent me to a site to buy the prepared flour…I make my milk from the meat of a brown coconut, then strain, dry the pulp, then blend it to make a fine flour…Is this the process that you use to make your own (and for this recipe)? thanks, kate

    • amie-sue says:

      Oh dear, well let me go fix that…ok all fixed. Sorry about that but thank you for letting me know. You will see my process with the new link. :) Have a great evening, amie sue

  8. Elena says:

    Amie Sue,

    Thank you so much for sharing this recipe! I’ve been looking all over internet for a carrot cake recipe that would taste like the baked one. I’m sooo making it soon!

    • amie-sue says:

      I hope that this cake delivers everything you wish for then Elena. Please let me know what you think of it once you make it. Have a blessed evening, amie sue

  9. jane says:

    This looks like the most amazzzing carrot cake ever!!! Have you made and sold your goodies anywhere in LA, California! I would be in line like your dad, too, for this –not just a slice, but the whole thing!

    • amie-sue says:

      Well I like the sound of that Jane. hehe Thank you. I am afraid to say that I am only selling in my local town right now. :) I hope you had a wonderful weekend. amie sue

  10. Kathryn says:

    Oh, my…such food porn. What a way to start my week! You knocked it out of the park once again, Amie Sue.

    btw, please check the link for coconut flour. I think it’s broken. Thanks.

    • amie-sue says:

      Hello Kathryn,

      Did I hit a home run? hehe I checked the link and its working… can you try again? Have a blessed nights sleep, amie sue

  11. Charmaine says:

    When I’m feeling stressed I just open your e-mails and I am not so down anymore. Thanks Amie Sue for all the beautiful food that you make! Just looking at them puts a huge smile on my face :)

    • amie-sue says:

      I am happy to hear that Charmaine… but not the fact that you are feeling stressed. I am sending you peaceful and relaxing prayers …. may your day be filled with enough joy to crowd out the stress… same tactic as eating… try to fill your plate with healthier foods, thus crowding out the unhealthy foods. Life is to short to fill our “plates” with stress and bad foods. :) Blessings, amie sue

      • Charmaine says:

        Thank you so much for the prayers and well wishes! I am actually vegan and have been raw for the last 8 years. Life just happens so even a raw vegan like me gets stressed from time to time. But you sure are right about healthy eating. Blessings to you as well!

  12. Kathy says:

    Oh my…another master piece! I can see why your Dad was in line to buy a slice! I am SO grateful for the privilege of reading your recipes… I so enjoy the step by step instruction’s and photo’s and links to ingredients(I am unfamiliar with several ingredients, so the links are very helpful for me)I can not say enough about how amazing you are and how gifted you are! I love how you trimmed this cake by choosing to pipe such a unique frosting boarder…sure made this beautiful cake extra special.All I can say is what a gorgeous cake…can just imagine how delicious and moist it is too. Thank you.

    • amie-sue says:

      Oh gosh Kathy…. thank you my dear. :) I have so much fun in the kitchen with my creations and what a blessing it is to share them with like-minded people. We are all a wonderful support team for one another. I appreciate your kind words. Blessings, amie sue

  13. Vally says:

    Amie-Sue,
    I only have store bought buckwheat flour, will that work?
    also what is the difference between Madjool Dates and California Dates, I googled it.. but I did not get a definite answer except one is meatier, I asked the health food store owner today and he didn’t know.
    Thank you for your time.

    • amie-sue says:

      Hello Vally,

      I just answered your email before getting around to answering the comments on my site. I don’t recommend the store bought buckwheat since it is heavily processed. I don’t know how it will effect the overall flavor since I haven’t ever used it before.

      I haven’t heard of a California date. After researching myself for a few… I see them advertised as California dates because that is where they grow different varieties. Such as the California Medjool Date.

      Have a great evening, amie sue

  14. Khadija says:

    Amie, I hope you see this right away! I am right in the middle of this cake and I don’t know what to do with the apricots and dates!!! Did I overlook something? Okay, this is common sense kicking in…I am adding them to the carrot and apple mixture in the processor. Wish me luck!!

    • amie-sue says:

      Oh gosh Khadija! I am sorry that I missed adding that into the instructions and sorry that I didn’t get to this comment earlier! Bob and I planted 17 trees today so I wasn’t near my computer most of the day. I am sorry about that… BUT you guess it correctly so it should all be good. Let me know how it turned out! Blessings, amie sue

  15. Khadija says:

    Amie-Sue!

    Khadija, again…I just got done. It came out perfect! My husband and sons loved it!! It tastes like it just came out of the oven (I mean that in a good way!). That was my first time making buckwheat flour…perfect! Thank you, again, for such a great recipe!

    • amie-sue says:

      That is wonderful Khadija! So glad that it was well received and enjoyed. :) Thank you for letting me know how it went, I always love hearing from you. Have a great evening, amie sue

  16. michele says:

    i made this today (did a less-cool simple cashew icing because i was a bit intimidated by the awesome one here) and it came out so nice! carrot cake has always been my fav ‘baked’ cake and i love the raw version even more. it’s so fresh tasting. your recipes are gold <3

    • amie-sue says:

      Thank you for commenting Michele… I too find this cake much more desirable than a cooked version due to the freshness. I am so happy that you tried the recipe. Have a blessed week! amie sue

  17. cheryl says:

    Do you stir the dry and wet mixture together or add the dry ingredients to the cuisinart wet and blend with the s blade?

    I just stirred the two mixtures together but my dough looks a bit different. I will email you a picture of my raw cake.

    Thank you

  18. crawson@hotmail.com says:

    Oh, sorry ! i thought i was at the carrot cake page. I was wondering what other flour i can use or grind instead of sprouting buckwheat ?
    Aloha, ;)

  19. Jane Smith says:

    Dear Amie Sue
    I really enjoy your inspiring website. I would like to attempt your raw carrot cake recipe and need some advice. The best raw organic coconut flour I can find in the UK is Tiana brand. It can be eaten raw(it’s delicious) but certainly does absorb liquid like a sponge! I have used it in many recipes but have to ensure much greater egg/liguid volume than with other flours. Do you think I should just blitz some coconut flakes as suggested in your section on coconut flour? Also I notice you use of lecithin powder as a natural emulsifier. Would using just a little of the bought coconut flour ( added to the mainly homemade coconut flour) work as an emulsifier to replace lecithin as I’ve noticed it has a similar effect when I add a little to mixtures which need firming up. Thank you in advance for any advice. I’m finding raw food recipes so interesting as there is quite a lot of alchemy involved!

    • amie-sue says:

      Good afternoon Jane,

      Yes, as indicated in the ingredient list, use coconut flakes that have been ground to a flour. You can follow the link that I supplied. The store bought will be way to drying. I don’t think the coconut flour would work as an emulsifier in the frosting, so it would be an experiment, if you up for that. :) The lecithin brings it all together and helps to give it that rich creamy texture. You can make it without if need be.

      Let me know how it goes. Many blessings, amie sue

  20. Sharon Clark says:

    Hmmmm…3 days at a cottage on a small lake on the coast of Maine, bald eagles, fish hawks, loons, full moon shining on the lake , then the morning sun, good friends, green juice, almond milk, coconut milk, chia pudding, two granolas, cinnamon rolls, banana bread, flax crackers, walnut thyme crackers,cheese nips, sunflower seed cheese, ricotta stuffed tomatoes, taco bar, stuffed avocados, salsa, egg salad stuffed celery, peanut butter cookies, smores, raweos, carrot cake, crio bru and lots of fresh fruit and veggies…all raw…am I dreaming? Nope…just home from girls weekend. Ate raw, prayed raw and loved raw…I have been sharing with these ladies for the last few years and this is what the largest percentage of the menu was. I use your website as a teaching tool for my patients…could not believe the weekend menu…thank you, thank you, thank you. Now with these ladies, the answer to a lot of questions has changed from “it’s on nouveauraw.com to ‘what would AmieSue do?’”!!! This cottage is also only one town over from Matthew Kenneys new restaurant and raw culinary school….so if you ever find yourself here in Maine, I would be happy to make sure you had anything you need and there is an open invitation to girls weekend! It would be the least I could do since you are my right hand woman helping my patients and my beautiful friends. Bless you and thank you.

    • amie-sue says:

      Sharon,

      What a delight to read this… it sounds like I missed out on a wonderful time. :) And the food list! Boy oh boy! Delicious. “What would Amie Sue do?” ….. that just made me chuckle and warmed my heart. Thank you for blessing me with this wonderful message. I would love to hear more about this cottage and what it all entails. Can you email me at amiesue@nouveauraw.com? Have a wonderful week and enjoy the after-glow of such an amazing time in Maine! amie sue

  21. Constance says:

    I am so ashamed of myself I must just be part piggy
    I made this yesterday (you said serves 12)
    I ate all but a little smidge of it last night,and the only reason I left that on the plate was I felt guilty about not leaving something for my husband to have LOL
    seriously good stuff and a nice change of pace
    thankyou
    constance

    • amie-sue says:

      lol Constance… well, it could have been worse… like a box of Ding Dong’s or something. :) Good job on leaving a “tasting” for your husband. haha You crack me up. Thanks for sharing. Blessings, amie sue

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