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Raw Carrot Sukkari Date Cake

Raw Sukkari Carrot Cake

Recipe by Vincenza Musicco
Photography by: Dejon Walker

Serves 8



  • 2 cups shredded carrots
  • 1 cup pitted Sukkari dates
  • 1 cup mixed nuts/ seeds (sunflower, pumpkin, almonds) or gluten free granola/seed mix (not paleo)
  • 1 1/2 cups coconut flakes
  • 1 tbs Lucama powder or maca powder *optional
  • 1 tsp cinnamon
  • 1/2 tsp cardamon
  • 1/2 tsp nutmeg

Icing Two Ways:

  • 2 cups raw cashews, soaked in hot water for 30 minutes
  • 2 tbs coconut oil
  • 1 tsp vanilla
  • 3 Sukkari dates pittedOR
  • 2 tbls coconut oil
  • 1 tsp vanilla
  • 2 cups coconut butter (process 6 cups coconut + 4 tbs coconut oil in food processor until butter consistency is formed, may take several minutes)
  • 3 Sukkari dates pitted


  1. Grease small loaf pan or cupcake tray with coconut oil
  2. Combine all the base ingredients in the food processor and blend until ball or dough-like consistency forms
  3. Press base mixture into loaf pan or cupcake tray and place in freezer to set while you make icing
  4. For both icings you simply place all ingredients in food processor or blender to form an icing. You may add extra sukkari dates if you prefer extra sweetness.  Note* If icing is too hard you can add extra coconut oil to help thin mixture or heat slightly using double boiler to loosen.
  5. Spread icing over carrot cake base and let set in freezer for one hour. Remove and slice
  6. Serve immediately and keep chilled in air tight container. Stores in fridge for up to one week

Yummy 🙂


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