Vegan Coconut Carrot Cake Recipe

Smiling carrot cake! Freakin' mmmmm.
Smiling carrot cake! Freakin’ mmmmm.

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.

The coconuty, key lime flavors give this carrot cake an island vibe. You can replace the coconut meat with shredded coconut & the key lime with lemon if they're unavailable in your geographic location.
The coconuty, key lime flavors give this carrot cake an island vibe. You can replace the coconut meat with shredded coconut & the key lime with lemon if they’re unavailable in your geographic location.

Ingredients:

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)

Directions:

  • 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!
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