Raw Coconut Carrot Cake might be my new favorite dessert. It’s moist, rich, and remarkably close in texture and flavor to the classic baked carrot cake we all love. Unlike the baked version, this raw cake is wholesome and simple to prepare. The filling combines raw walnuts, pecans, shredded coconut, dates, dried pineapple, fresh shredded carrot, and a splash of raw coconut water for brightness. The result is decadent yet satisfying—so sublime!
Coconut water
Coconut water has become a pantry staple for many of us. I first noticed its rise in popularity back when I was in college, and I loved sipping it after Bikram yoga to restore electrolytes. It’s naturally refreshing and versatile, but not all packaged coconut waters are equal. Some are pasteurized or made from concentrate and lack the fresh, delicate taste of water straight from a young coconut. Fresh coconuts aren’t always easy to find or open, so brands that bring raw-tasting coconut water to stores are a welcome alternative.
When Harmless Harvest introduced a 32-oz bottle of pure raw coconut water, it made it possible to enjoy that fresh flavor without cracking open coconuts. Their product captures the taste I remember from spending time in Thailand, where coconut water straight from young coconuts is common. Using raw coconut water in recipes preserves more of the natural nutrients and delivers a cleaner flavor, which is why I used it in this raw coconut carrot cake.
Coconut water is perfect after workouts, when traveling, in smoothies, or simply because it tastes great. It also works beautifully in creative recipes like this one. Keeping the coconut water raw preserves its nutrients and enhances the cake’s flavor. Below is the recipe for a simple, healthy raw vegan coconut carrot cake that’s easy to assemble and impressive to serve.
Raw Coconut Carrot Cake
Ingredients
- 1 cup pitted medjool dates
- 1/4 cup dried unsweetened pineapple, chopped
- 2 cups unsweetened shredded coconut
- 1 cup walnuts
- 1/2 cup pecans
- 1 tsp fresh ginger, grated
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- dash of sea salt
- 1/4 cup raw coconut water
- 1 cup shredded carrot
- 1/4 cup raisins
Coconut cream icing
- 1 cup coconut cream, thick cream from the top of a can, or a can of pure coconut cream
- 1 tbsp agave or maple syrup
- 3 tbsp coconut flour
- 1/2 cup chunky coconut shreds for garnish
Instructions
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In a food processor combine dates, shredded coconut, walnuts, cinnamon, sea salt, and grated ginger. Pulse until combined but still slightly crumbly.
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Add the shredded carrot and coconut water, then pulse about five times to incorporate.
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Remove the blade and stir in the raisins by hand with a wooden spoon. The mixture will be sticky—this is normal and it firms up in the fridge.
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Draw a 5-inch diameter circle onto two sheets of parchment (I traced a bowl). Place the parchment on the counter with the drawn side down.
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Divide the batter in half and scoop each portion into the center of a circle. Smooth with a spatula to form a layer about 1 inch thick.
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Refrigerate the two layers for at least 30 minutes to firm.
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For the icing, combine the coconut cream, agave (or maple syrup), and coconut flour in a standing mixer and whip until fluffy. A hand mixer works fine too.
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Chill the icing in the fridge for about 20 minutes so it firms up slightly.
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Spread half the icing on one cake layer, top with the second layer, then finish with the remaining icing.
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Garnish with thick coconut shreds and a light sprinkle of cinnamon before serving.
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Optional: form leftover batter into 2–3 tablespoon balls, roll in extra coconut shreds, and refrigerate to firm for a quick snack or dessert.
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