Raw Cardamom Scented Carrot Cake with Rosewater Vanilla Coconut Frosting

The last time I made a raw carrot layer cake...was 2 years ago. Granted I have many "carrot cake" desserts since then, but not a classic layer cake which is my favorite.  That last one I made was one of my first attempts at raw layer cake too, and it was a bit too dense...due to the large amount of nuts I used in it.  I have since changed my cake recipes only using nuts as a small garnish or flavoring as they make very heavy cakes.  Since I feel like the spiced layer cakes are kind of fallish and I was going for a Spring cake this time, I decided to switch up the flavorings a bit.

Lots of carrots in the batter of course, but then instead of the heavy spices you usually find in carrot cake, a little cardamom, rosewater and vanilla was added.  Boy was it ever heavenly tasting.  I could have eaten the batter out of a bowl with a spoon (and I did a little) it was so delicious.  It smelled wonderful while dehydrating as well. It needed something just as heavenly to top it off, so I chose rosewater vanilla coconut frosting.

All together this cake was the best raw carrot cake I have made.  I love the light flavors in place of the strong spices, and before I even dove into it the aroma alone was enough to make me happy.  I could see this being the centerpiece of an Easter table. I am sure everyone would save room for dessert!

Raw Cardamom Scented Carrot Cake with Rosewater Vanilla Coconut Frosting
Makes one 8 inch 2 layer cake

Cake:
2 1/2 cups raw sprouted buckwheat, raw sprouted oat, or raw sprouted quinoa flour
2 cups ground raw flaxseed
3 cups raw coconut flour (do NOT use store-bought!)*
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1 tsp rosewater
2 tsp cardamom
2 cups chopped organic carrots

1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
2/3 cup raw coconut nectar or your choice of liquid sweetener
1 1/2 cups filtered water (or as needed)
2 cups shredded organic carrots
1 1/2 cups finely shredded dried coconut

Frosting:
4 cups young coconut meat**
1/2 cup coconut water
2 tsp rosewater
1/4 cup plus 2 Tbsp raw coconut nectar or agave nectar
1/2  tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1/2 cup plus 2 Tbsp raw coconut butter, warmed to liquid

dried roses and chopped raw pistachios for garnish

For the cake batter, combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, rosewater, cardamom, chopped carrots, nectar, and water to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one, and if you feel the mixture is too dry add a little more water (you want it to be the consistency of thick brownie batter). Stir in the shredded carrots and coconut and mix until well combined.  Shape the batter into 2 8 inch round layers on a lined dehydrator sheet.  Dry for about 12-14 hours at 115F (until dry on the outside but still moist).

Meanwhile, to make the frosting, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream.
When ready to frost, place one cake layer on a plate.  spread frosting about 1/2 inch thick over the first layer, then top with the second.  Spread frosting over the top and down the sides of the cake, smoothing out.  Place the remaining frosting in a pastry bag, and pipe decoratively around the bottom and top of the cake.  Store cake in the fridge.

*Store bought coconut flour is dryer than home made and it can result in a not as delicious cake. You can make your own by simply buzzing finely shredded dried coconut in a high speed blender for about 10-30 seconds until it is fine (but not too long or you will get butter).
**If you do not have access to young coconut meat, for the batter, you can sub 4 cups raw cashews soaked for 4 hours and drained well before using.



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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

16 Comments
  1. April 14, 2014 at 15:05
    Reply

    Perfect timing!! i had just made up my mind to make myself some yummy carrot cake for Easter sunday, so your recipe comes just in time :)<br />my question is: what do you eat for lunch?! it seems like you have cake and pie and cookies everyday :'D which would be perfectly fine with me ('cause i have a major sweet tooth), but is that really what you eat on a regular basis?<br />all the best ~ Maisy

    • April 15, 2014 at 03:35
      Reply

      Awesome! So happy I had good timing with what you wanted to make :)! I eat fruit and vegetables for lunch. For dinner a big green salad with loads of veggies, walnut butter dressing and hempseeds! I don't eat large amounts of sweets during the week, maybe just one indulgence after dinner a day. Actually I make most of my sweet recipes on Sundays because it is my day off...so, kind of my day to indulge as well haha ;)! It is not the basis of my diet, and just because I have a dessert centered blog does not mean I think people should eat them for breakfast, lunch and dinner. I just want it to be a place where people come to find a recipe to make for a special occasion or once in a while indulgence :)!

  2. Anonymous
    April 14, 2014 at 15:41
    Reply

    THANK YOU for creating a beautiful cake without tree nuts or peanuts!!! So many raw desert recipes require some form of nuts that we can't try because I have a son with anaphylactic peanut and severe tree nut allergies. We are definitely going to have to try this recipe!! <br />Christina Allen

    • April 15, 2014 at 03:36
      Reply

      You are so welcome! I try not to use too many nuts in my recipes, just as an accent or garnish most of the time since I find them a bit hard to digest and spendy. Happy I could make something you can enjoy :)!

  3. April 14, 2014 at 16:05
    Reply

    Omg! I love this cake, you explain very well. I wondered how you made the cake? because it resembled a conventional cake! Great work! <3

    • April 15, 2014 at 03:36
      Reply

      Thank you so much :)!

  4. April 14, 2014 at 21:47
    Reply

    So Nutiva coconut flour will not work? I have to grind my own coconut flakes to flour?

    • April 15, 2014 at 03:37
      Reply

      It might make your cake too dry...but If you are willing to risk sub-par results you can try it. Coconut flour only takes about 30 seconds to make and to me that step is worth it for a better end result!

  5. Hannah
    April 14, 2014 at 22:19
    Reply

    Wow this looks divine! I can't imagine my favourite middle eastern flavours - cardamom and rose - in a carrot cake and I can't wait to ry it!<br />I'm interested in your note about store bought coconut flour as I have a bag that I'm trying to find recipes to use up! Also this will be my first time making a sprouted raw flour, which would you say is easiest/tastiest for this this cake?<br /><br />Thanks! Xxx

    • April 15, 2014 at 03:40
      Reply

      Thank you :)! Yes, I mention the storebought coconut flour because I have had a few people make my recipes using it complain that the cakes turn out too dry (which is never a problem for me because I do not use it). I can see why though, the fat content in the storebought is lower and it is a bit drier. I used to use it in recipes but I do not prefer the flavor or texture it gives. Plus most of it is not actually raw. I used oat flour in my cake, which is what I currently prefer, but they will all work the same and not affect the flavor. Buckwheat is the easiest to make, just soak the groats 30 minutes, rinse and drain, dry and grind up! Simple as that :)!

  6. April 15, 2014 at 17:52
    Reply

    Somehow i can't reply to you, so i'm gonna write a new comment: i usually have Sunday as my "sweet day" too because i have time to spend some time in the kitchen, preparing some rawsome treats like truffles or ice cream, yum! i'm so excited for my Easter cake already, haha : ) Anyway, thanks for your response! Now everything makes sense. i was really marvelling at the amount of cakes and pies you could eat everyday without looking like a huge marshmellow - so now the puzzle is solved! ~ maisy

    • April 15, 2014 at 23:48
      Reply

      Silly blogger ;). It just makes sense doesn't it?! :) I started that back when I was still racing and training hard to compete and I was trying to eat very clean. So, I guess it kind of stuck with me even 10 years later haha. Everyone should be able to indulge sometime, not feel deprived...that just leads to crabbiness and what fun is that? I am happy to hear you have your day too. Haha, no I could not eat that much everyday I taste so much while I am making it one serving satisfies...but funny thing is my boyfriend eats most of it because he loves sweets (he ate 3/4 of one of my cakes in one day) and he is skinny! I do not know where it goes :)!

    • Anonymous
      April 17, 2014 at 18:18
      Reply

      what temperature do you dehydrate your cakes on?

    • April 18, 2014 at 02:05
      Reply

      115F

  7. Hayley
    May 11, 2016 at 07:25
    Reply

    What is 115f in Celsius mine starts from 40 c upwards although my oven can do as little as 35

    • May 11, 2016 at 22:38
      Reply

      35 would be 95 degrees Celsius. That is why cakes might not be completely raw if you do them in the oven. Cracking the door might help though.

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