Foundation for Advancement in Cancer Therapy
Non-Toxic Biological Approaches to the Theories,
Treatments and Prevention of Cancer

Our 53rd Year

Carrot Coconut “Coffee” Cake

  • 1 1/2 cup unsweetened, finely shredded coconut
  • 1/4 cup carrot juice
  • 1/2 – 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger pinch of ground cloves
  • 1/2 teaspoon vanilla extract
  • about 1/8 teaspoon freshly grated nutmeg
  • 1/2 teaspoon lemon zest
  • 1/2 cup raw walnuts, chopped
  • 2-3 tablespoons maple syrup
  • 3 tablespoons unrefined coconut oil, liquefied
  • pinch seasalt (opt.)
  1. In a medium bowl combine the carrot juice and shredded coconut. Stir until the coconut takes on a bright orange color.
  2. Add the remaining ingredients and stir well to combine.
  3. Press the cake mixture evenly into a loaf or round pan.
  4. Place in the freezer for 2-3 hours to set. (If you have a dehydrator, you can form the batter into cookies and warm for 6-8 hours at 115 degrees.)
  5. Serve at room temperature with, if you’re so inclined, a cup of freshly brewed, organic, black coffee! Leftover cake can be stored in the refrigerator, or freezer for longer storage.