Gooey Chewy Cinnamon Carrot Cake Crumble

Gooey Chewy Cinnamon Carrot Cake Crumble

This simple gooey chewy cinnamon carrot cake crumble is a perfect example of what I love most about raw foods. With a little creativity, you can capture the essence of a flavor profile and transform it into a yummy dish made from nothing but raw plants. And the best part is that raw foods make you feel great while supplying your body with excellent nutrition!

You don’t need to constantly eat the same old ingredients found in traditional desserts like flour, sugar, eggs, cream, and butter. Ditch them for good! Trust me, you will not miss them, and your body will thank you.

If you think about it, traditional cooked recipe foundational ingredients really have little to no flavor at all by themselves. Raw flour by the spoonful? PASS. It’s what you add to them that gives them that crave-worthy taste. I use this philosophy when I develop easy raw vegan recipes and it lets me create delicious dishes without relying on the unhealthy stuff. I basically get to the heart of the flavor of a dish, and then present it in a new way using raw fruits, vegetables, nuts, seeds, or herbs.

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Gooey Chewy Cinnamon Carrot Cake Crumble

Yield: 4-6 servings


2 cups of raw carrot chunks
1 packed cup of dates, pitted & softened if needed
½ cup of raisins
½ cup of raw pecans
½ Tablespoon of cinnamon
½ teaspoon of pumpkin pie spice
1 ½ teaspoons of vanilla bean powder or liquid


Place all ingredients into a food processor fitted with an “S” blade. Pulse-process (this means starting and stopping quickly so as not to transform the mixture into an emulsified mush) until crumbly chunky texture is achieved. You may have to pause and scrape down the bowl as needed for even incorporation of ingredients.

General note about using dates in raw food recipes: If your dates are dry and hard, just soak them in water for a few hours first. I try to select moist dates when I buy them, often preferring medjool dates because they are soft and squishy.