Indian Spiced Carrot Cake
Prep time
Cook time
Total time
This is not your traditional carrot cake thats for sure. It has an Indian influence, spiced with cardamon and coconut. It have made it as a raw cake and it was really delicious that way as well. A word of caution though, it contains dates and cashews which are both high FODMAP's foods and if you are in the beginning phases of your SIBO diet this may not be the best dessert choice.
Serves: 8
  • Filling:
  • 7 medium Carrots
  • 1 tbsp Honey
  • ¾ cup Raisins
  • 1 cup Shredded Coconut
  • 12 Dates
  • ¼ tsp Cardamom
  • 1 tbsp coconut oil
  • 1 tbsp lemon juice
  • Crust:
  • 2 cups Cashew
  • ⅓ cup Honey
  • ½ tsp Vanilla Extract
  • 3 tbsp orange juice
  • 3 tbsp coconut oil
  • ⅓ cup coconut flour
  • ¼ tsp salt
  1. Preheat oven to 375 degrees
  2. Put all crust ingredients into a Cuisinart and blend until smooth.
  3. Press crust into pie pan
  4. Bake at 375 for 10-15 min or until a golden brown color
  5. While crust is baking chop up carrots into smaller chunks add them to a pot with about 1 cup water cover with a lid and steam them until soft
  6. Once carrots are soft add them to a Cuisinart with pitted dates and blend until carrots and dates create a fine pulp
  7. Add the rest of filling ingredients and blend until thoroughly mixed
  8. When crust is done add filling and put back in the oven for another 20 min
Recipe by SIBO Diet Recipes at