I had carrots I wasn’t getting to in the refrigerator and wanted to use them before they went downhill. I’ve been craving carrot cake, so voila! The vegan coconut carrot cake was born. I modified this recipe from thisrawsomeveganlife. There are obviously ample coconuts here in the tropics; hence the fresh coconut meat included in this recipe. Replace with coconut flakes if you can’t find a coconut (although I’ve seen them at Whole Foods back in the day!). I’m sure you’re fancier than me and have access to actual baking pans instead of a metal pot for your cake dish. A lot of improvisation takes place in my kitchen. Whatever, I deal.
Frosting—1 cup raw almonds, 2 Tbsp liquid coconut oil, 1/8 cup fresh coconut meat (about 3 dime-sized pieces)*, 1 Key lime (juice & peel), 2 Tbsp organic cane sugar, water as needed
Cake—3 large carrots (chopped), 1 hand-sized chunk of fresh coconut meat (chopped)*, 1 ½ cup oats, 1 cup raisins, ½ tsp nutmeg, 2 tsp cinnamon
Makes: 1 small cake (serves ~6 people)
- Combine all the frosting ingredients in a food processor or blender and pulse until smooth. For the key lime, squeeze the juice and then grate half of a peel into the mix before blending. Add water as needed for creaminess.
- Combine all the cake ingredients into a food processor (separate from the frosting, but of course) and pulse until sticky and evenly mixed.
- Scoop the cake mix into an appropriately sized pan and stick in the freezer overnight. The frosting can be refrigerated during this time.
- Once the cake is a more solid consistency, take it out of the freezer and transfer to a serving dish. (You might need to let the dish warm up a bit and use a knife to carve away the edges from the pan for easier, seamless transferring.)
- Frost away.
- (The raisin smiley face is optional. Cute, isn’t it?)
- Serve, eat, enjoy!