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Raw Carrot Cake with Turmeric & Ginger Superkraut

Raw Carrot Cake with Turmeric & Ginger Superkraut

Cake Ingredients

  • 2 cups carrot, finely grated
  • 2 cups pecan nuts
  • 1 cup desiccated coconut
  • ½ cup coconut flour
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp nutmeg
  • Pinch sea salt
  • ¼ cup coconut oil, melted
  • ½ lemon, juiced
  • ½ tsp vanilla powder or 1 tsp vanilla extract
  • 1 cups medjool dates
  • ½ cup Turmeric & Ginger Superkraut
  • ¼ cup raisins
  • ¼ cup chunky chopped pecan nuts

Frosting Ingredients

  • ¾ cup cashews
  • ¼ cup coconut cream (chill a can of full fat coconut milk and scoop out the firm white solids that rise to the top)
  • 2 Tbsp maple syrup
  • ⅛ cup coconut oil, melted
  • 1-2 Tbsp lemon juice
  • ¼ tsp vanilla powder or ½ tsp vanilla extract
  • Pinch of sea salt



  1. Line a 7 inch springform cake tin with baking paper on the bottom (and sides if you wish)
  2. Finely grate the carrot using a grater or in your food processor using the grater attachment, empty into a large bowl and set aside.
  3. Place the 2 cups of pecan nuts, desiccated coconut, coconut flour, cinnamon, ginger, nutmeg and salt into the food processor with the blade attachment. Process until the mixture resembles fine crumbs.
  4. Add in the melted coconut oil, lemon juice, vanilla, medjool dates and Turmeric & Ginger Superkraut. Process until the mixture comes together. The mixture will be sticky. You may need to scrape down the sides of the bowl and pulse a few times to get the entire mixture to come together.
  5. Add the date mixture, raisins and chunky chopped pecans into the bowl with the carrots and use a spoon or a fork to mix well. You want to ensure that the ingredients are combined really well and evenly. The mixture should hold together when pressed between your fingers.
  6. Place half of the mixture into the cake tin, press down with the back of a spoon until it is evenly compacted into the cake tin.
  7. Prepare the frosting: add all frosting ingredients to a high speed blender and blend until completely smooth, scraping down the sides and blending again if needed.
  8. Pour half of the frosting on top of the cake in the tin. Tap the cake tin on the counter a few times to release any air bubbles. Place in the freezer for an hour to firm up.
  9. Once the frosting layer has firmed up, remove from the freezer and add the rest of the cake mixture and again flatten with the back of a spoon. Top with 2/3 of the remaining frosting and place back in the freezer to set firmly. Take out and cover the cake with the remaining 1/3 of frosting and add any decoration you like – chopped nuts, grated carrot, carrot tops, desiccated coconut, edible flowers, whatever you like.
  10. Allow the top layer to set – it shouldn’t take long as the cake is frozen.
  11. To remove the cake from the tin, warm a clean cloth under hot water and rinse it out. Wipe the warm cloth over the outside of the cake tin, to allow the cake to release from the sides of the tin to open it and release the cake.
  12. When ready to serve, take out of the freezer and allow to thaw slightly at room temperature, carefully slice into even slices, or however you wish.
  13. Allow slices to defrost fully – 15-20 minutes, or place back in the fridge or freezer to save for later.
  14. The cake will last approximately 1 month in the freezer and 1 month in the fridge.
Carrot Cake, with a slice removed, with Turmeric & Ginger Superkraut in the background  Carrot cake, with a slice on a smaller plate in the foreground, accompanied by Turmeric & Ginger Superkraut in the background
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