Raw vegan carrot and strawberry cake in cups

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(3 servings)

  • 1/3 cup dates, pitted and hydrated in very little water (keep the liquid)
  • 1 ½ cup grated carrot
  • 1 cup grated coconut
  • 1/3 cup of walnuts
  • 1 tsp grated ginger
  • 1 tsp cinnamon powder
  • Ground nutmeg
  • A pinch of salt
  • 1 can coconut cream (refrigerated for at least 12 hours)
  • 3 tbsp coconut sugar
  • 1 cup strawberries


Grind the grated coconut until it has flour consistency and add the dates, 3 tablespoons of date water, walnuts, ginger, salt, nutmeg, cinnamon and carrot. Grind until everything is blended like a thick paste. Set aside.

Open the chilled coconut cream can, carefully separate the water from the cream and put the cream in a bowl. Whip the coconut cream with the sugar until it has gained consistency.

To assemble the cups, first put 2 tablespoons of the carrot mixture, 2 tablespoons of coconut cream, and then strawberries cut into quarters. Repeat the previous process and finish with strawberries and coconut cream.

Refrigerate for 4 hours and serve.