Raw Sprouted Carrot Cake

by | Aug 5, 2016

It’s been a tradition in my family my entire life to have carrot cake for birthdays. Through my health journey though, what I decide to put in my body now has drastically changed than what I did even five years ago, and as a result, my sweets have too.

Just to reassure you all if you didn’t know, yes, sweets and desserts can be healthy!

Earlier this year, as a result of learning about traditional preparations and how certain foods are actually meant to be eaten, I transitioned into preparing all my nuts, seeds, grains, and beans either soaked, sprouted, or fermented. I’ve been making all of my meals with traditionally prepared foods, and that includes desserts and treats. I definitely feel the difference and am a huge advocate for everyone to do so!

Alright, back to the cake!

So, for my birthday earlier this year I wanted to do something completely different than that regular carrot cake that uses refined flour, sugar, and cream cheese and powdered sugar frosting. I got in the kitchen to do a little experimenting and out came this deliciously raw, sprouted carrot cake.

Let’s just say, my birthday was in May and I’ve made this at least a dozen times since! It’s so good!

It has great texture, that warming cinnamon spice, the sweet carrot bits, that amazingly smooth “cream cheese” frosting, and is super nutrient-dense and full of enzymes with those raw buckwheat sprouts!


Raw Sprouted Carrot Cake
For the cake:
  • Shredded carrots
  • Sprouted buckwheat, dehydrated or oven dried on a low temp
  • Coconut flour, or more buckwheat
  • Ground flax or chia seed, optional
  • Coconut oil, melted
  • Date paste (find mine here)
  • Cinnamon
  • Himalayan sea salt
  • Water
For the "cream cheese" frosting:
  • Coconut butter or full-fat coconut milk cream
  • Date paste, 100% maple syrup, or coconut nectar
  • Lemon, juiced
  • Cinnamon, optional
  • Himalayan sea salt
  • Water
For the cake:
  1. Mix together about equal parts shredded carrot, sprouted buckwheat, and coconut flour in a bowl.
  2. Add desired amount of ground flax or chia seed, cinnamon (I like mine with lots of cinnamon, but add what you like!) and a pinch of salt.
  3. Add your coconut oil, a few small spoonfuls is enough. This is just to help it solidify as it sets up in the freezer.
  4. Thin your date paste with enough water to become more like a date syrup, and add enough so that your dry mixture is well coated.
  5. Blend using your immersion until the mixture really begins to chop up and stick together well. Continue to add date syrup as needed. You can blend this mixture to your desired consistency, either leaving bigger pieces of carrot and buckwheat, or grinding it down to be completely smooth, or somewhere in between.
  6. Press into your pan or dish of choice and set in freezer while preparing the frosting.
For the frosting:
  1. Blend the coconut butter with enough water to thin out until you reach a consistency that is very smooth and creamy, and easily spreadable. Do not add so much water that it becomes liquidy and pourable as it will not set up.
  2. Blend in desired amount of sweetener and lemon juice, to taste. The more lemon juice, the more it tastes like a cream cheese frosting.
  3. Add cinnamon, if using, and a pinch of salt.
  4. Get your cake out of the freezer and spread this frosting over top. Let set up in the freezer or fridge if you want your frosting to harden slightly, or eat as is. Keep in the fridge.
You'll need an immersion blender and high-speed blender (I use a Vitamix) or food processor.

*Feel free to adjust the flavors to your liking! Add in chopped raisins, walnuts, macadamia nuts, other spices like ginger or clove, or cashew butter rather than coconut butter for the frosting.

YUM!! Enjoy! Try not to eat it all at once…

Did you make it??? Head on over to my Instagram @noelle.parton and tag me if you try this out, or contact me below or here if you have questions or comments! Would love to hear from you!

God bless,

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