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–+ servings
Raw Food Feast Recipes by Mirjam Henzen

Carrot Pulp Cake with Creamy Coconut Caramel Frosting (Raw, Vegan, Oil-Free, Gluten-Free)

Think creamy caramel sweetness, a hint of cinnamon, and a silky cashew frosting that will make you stop mid-bite. Made from the carrot pulp your juicer leaves behind — this is what zero waste tastes like when it's done beautifully.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Raw Food
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
 

Homemade Coconut Milk
  • 1 cup coconut flakes (45 g) not coconut shreds
  • 2 cups water (470 ml)
  • 1 medjool date pitted
Cake Base
  • 2 cups carrot pulp (200 g) from juicing
  • coconut pulp from the homemade coconut milk
  • ¼ cup coconut milk (60 ml)
  • 1 cup walnuts (90 g) soaked 4 hours and drained
  • ½ cup hulled hemp seeds (60 g)
  • 6 medjool dates pitted
  • 2 tsp cinnamon
  • 2 tsp lucuma powder
Caramel Frosting
Toppings
  • 6 tbsp walnuts roughly chopped
  • ground cinnamon to dust

Equipment

Method
 

  1. Add 1 cup coconut flakes, 2 cups water, and 1 pitted Medjool date to the Nama M1. In under two minutes you have the creamiest homemade coconut milk ready for the frosting. The leftover coconut pulp goes straight into the base.
  2. Add all base ingredients to a food processor and process until well combined. Line a 9-inch (23 cm) springform tin with baking paper. Add the mixture and press down firmly and evenly using a spatula or your hands. You want a compact, even layer.
  3. Add the soaked cashews, your freshly made coconut milk, lucuma powder, coconut blossom sugar, and fleur de sel to a high-speed blender. Blend until completely smooth and creamy.
  4. Pour the frosting evenly over the base and smooth the top with a spatula. Sprinkle lightly with ground cinnamon and scatter over the chopped walnuts. Cinnamon, caramel, and a frosting you'll dream about — it's all coming together now.
  5. Place in the freezer overnight. Slice the cake straight from frozen — this gives you the cleanest, most gorgeous slices. Let each slice sit at room temperature for about an hour, or store in the fridge where it's ready to enjoy in one to two hours.

Nutrition

Serving: 1sliceCalories: 390kcalCarbohydrates: 34gProtein: 9gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gSodium: 60mgPotassium: 560mgFiber: 6gVitamin A: 1000IUVitamin C: 1mgCalcium: 57mgIron: 3mg

Notes

You can also use 2 8x8" (20x20 cm) square baking pan and divide the base, frosting, and topping in two. Once it's ready, cut into 8 bars each or 16 squares each. The squares are a perfect size to serve with an herbal tea after a delicious dinner.
You can also double this recipe and use the leftover milk to make a creamy chia pudding topped with fresh berries or a nutritious smoothie bowl.
Use discount code RAWFOODFEAST to save on the Nama J2 cold press juicer, the M1 plant-based nut milk maker, and all accessoires.

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