Raw Carrot-Banana Cake

Have carrot pulp?  Make cake!

Raw Carrot-Banana Cake (adapted from Healthy Simple Living)
Serves 4 – 6



*3/4 c pecans
*4 medjool dates, pitted and diced
*1.5 c carrot pulp
*1/2 c shredded coconut
*1.5 tsp flax seed oil
*1.5 Tbsp ground flax seed
*1 small, ripe banana
*Dash cinnamon
*Dash of nutmeg


Pulse pecans and dates in the food processor using the “S” blade. Add the remaining ingredients and pulse again until a “dough” forms.

Transfer “dough” to ramekins, filling each half-way. (I only found two small ramekins — where did the other two disappear to?! So I took the remaining dough and added it to a larger “ramekin” style bowl.)

Dehydrate on 145F for one hour. Reduce to 105F for another 3 hours. Flip the cake out of the dishes directly to the dehydrator screen and dehydrate for 4 more hours.

I made this incredible frosting and spread it on the carrot-banana cake.

This dessert was delicious!  Even the omnivore husband loved this raw, vegan cake!

Original post on JL goes Vegan:  Food & Fitness with a side of Kale.  You can follow JL on Twitter and Facebook.

2 Responses to “Raw Carrot-Banana Cake”

Leave a Reply