Episode 10 Show Notes

Episode 10: Sarah’s Raw Carrot Cake with special guest Sarah Lucento

Intro: Courtney….Courtney Uncooked. I’m Courtney Uncooked cause that’s how I like

my food. The vitamins and the minerals, you know they are get through. Absorbed into the body 

so that nothing gets lost, When you start eating raw of your health you’ll be the

boss. Raw vegan for my health and you know that health is wealth. To help you stay

your best, we will welcome special guests. So let’s go make a recipe and have lots of fun,

Your healthy living journey has just begun cause I’m Courtney….Courtney Uncooked.

Courtney….Courtney Uncooked.

Courtney: Hi! I’m Courtney Uncooked and this is my great friend Sarah Lucento and a 

massage therapist. And Sarah is an amazing soul who I’m so blessed to have in my life. 

She’s such a positive woman and makes just a huge impact on my spirit and my 

wellbeing overall. And I say, when you visit Sarah and get a massage, she doesn’t just 

massage your body, she literally massages your entire soul. I’m not exaggerating. 

You can go in there with tons of problems and not say one word to Sarah and she 

massages it out of you. When you get up and you leave, you’re a totally different 

person. So I’m just glad to have Sarah as a friend and she likes reggae like me. So we 

go to all the reggae shows together and we just have a good time. So she showed me 

this raw carrot cake recipe a few weeks ago and it was delicious. And so we’re going to 

make it today, but before we get started, Sarah, tell us a little bit about you. I’ll shut up.

Sarah: All right. I am a bodyworker, but I’m also a women’s health coach extraordinaire. 

So I specialize in helping women tune into the energy of their cycle to heal 

period-related issues.

Courtney: Period, oh okay all right. Heal them please, they need it. Okay. So we’re 

going to get right into it and make Sarah’s delicious raw vegan, gluten-free carrot cake. 

So let’s get started. What do we do first?

Sarah: All right, so we’re going to make the cake portion first. This recipe happens in 

two parts. We’re going to use the large food processor. We’re going to throw the baby 

carrots in first.

Courtney: Three cups of baby carrots.

Sarah: Yes, followed by half a cup of dates.

Courtney: Dates that have been soaked. Yeah, Sarah is a good influence on me. She 

makes me chop my dates up even more just to give our food processor a break and 

help him out.

Sarah: It makes it easier to blend for sure. Then we have a half teaspoon of ginger 

powder and cinnamon in there. One teaspoon of cinnamon. And we’re going to do one 

cup of plain applesauce. And a half a cup of shredded coconut is next. We have a 

quarter cup of any type of plant-based milk you want to use.

Courtney: I love oat milk, oat milk is the best milk of all time.

Sarah: Definitely the creamiest.

Courtney: In my humble opinion, oat milk is delicious. And oat milk yogurt I love too.

Sarah: Me too.

Courtney: That’s it and then we’re going to put these in there too, remember. Cake 

doctor, Paige Welch had us add these.

Sarah: Paige’s adaptation, which we’re thankful for.

Courtney: Yes, I love a good adaptation. You know.

Sarah: Me too, You gotta be flexible.

Courtney: So what do we do after this is all blended up?

Sarah: So after this is all blended up, we’re going to transfer it into a bowl and then 

we’re going to stick it in the freezer. Before we stick it in the freezer we’re going to add 

some mix-ins, we’re going to add raisins and walnuts and just mix it up. And then 

stick it in the freezer so it can kind of set up a little bit, while we make the icing in this. It 

looks really good. It’s looking really good.

Courtney: I love it super, super creamy. I don’t know how you feel about this.

Sarah: Let me get on this other side.

Courtney: Like I might even add a little bit more milk. How aboutyou , what do you 


Sarah: I would say maybe a little more milk.

Courtney: I don’t want to backseat you here.

Sarah: No. We’re making this together girl!

Courtney: Okay. All right.

Sarah: I would add more milk too. The creamier the better.

Courtney: Like a real custard-like, pudding-like.

Sarah: I like the sound of that.

Courtney: So nice to use good plant-based milk isn’t it? There’s just nothing better. Oh 

yeah, there we go, nice and creamy.

Sarah: That’s looking really, really good. Like the perfect carrot cake.

Courtney: All right, I think we’re ready. As you said, I’m just going to spoon this into the 


Sarah: That’s going to come out really, really nice.

Courtney: I’m going to go ahead and give you the walnuts and the raisins and you can 

put as much as you want. Today we’re just doing a cup of walnuts and a cup of raisins. 

But you know, if you love raisins, you can do 2 cups. Whatever you want to do. 

Look at that, that’s just beautiful. It smells beautiful, looks beautiful. So I’m gonna let you 

keep stirring. Okay, so we’ve got the base of our cake all made. It’s in the freezer and 

now we’re about to make my favorite part, the icing.  It’s so good and you can make this 

and use it on anything, anything because the icing is the bomb and there’s no sugar in 

it. It’s just sweetened with a little bit of orange juice and a little bit of vanilla, it’s delicious. 

And the base is zucchini, shocker zucchini. I mean this is the healthiest icing you’re ever 

going to see or taste, I love it. Thank you for introducing me to this Sarah.

Sarah: You’re welcome.

Courtney: So we’re going to use macadamia nuts. Of course, we’ve got four dates that 

had been soaked and nicely chopped up cause Sarah always makes sure I go the extra 

mile and chop those up. We got a little bit of vanilla, a little bit of orange juice, which is 

one tablespoon of orange juice. And in my last recipe, I actually had one clementine left 

and one clementine perfectly produced one tablespoon of juice. So that was just great 

divine intervention.

Sarah: Things always work out, you got your water here too.

Courtney: Oh, okay. And then it calls for 10 tablespoons of water. I’m going to add 

about half of that right now. And then if we need more I’m going to add it as we need it. 

Sound good Sarah?

Sarah: Yes. That’s a good rule to go by.

Courtney: Yeah. Once we get this icing, then what are we going to do? Should we start 

layering now?

Sarah: Yes

Courtney: Yeah, so we’re just going to take it and pat it down. Let’s check on this. What 

do you think? I think it could go a little more, but no more liquid. So we’re good with 

about five tablespoons of water cause I only used half and I think we’re fine on the 

liquid. Isn’t that funny how one day it’s different than the next day. The last time I think 

we added more than 10 tablespoons of water, now we’re doing half. So it’s always your 

ingredients are different too you know, the nuts are different, the dates are different, the 

raisins are different. So you always have to be able to taste and go by your taste and be 

able to sweeten it if you need to sweeten it or make it saltier or crunchier, you know, just 

always taste and be the judge and make it how you want it. All right, so I think we’re 

good here. What do you think?

Sarah: Oh, that looks really, really good. that’s perfect.

Courtney: So now, I’m just going to take this out and just continue layering.

Sarah: The icing smells so good. Oh my gosh, look at that layering it’s beautiful. Oh 

yeah, all your carrot cake dreams are coming true with this recipe.

Courtney: Oh my gosh.

Sarah: Yeah, I gotta keep eating.

Courtney and Sarah Rapping: Making a raw carrot cake with my girl Sarah… You 

really should make it, I double-dog dare ya! I found this recipe online and I made 

adaptations, it tastes so good your tongue will love the sensation. You don’t have to be 

a rabbit to love carrots this stuff is so good you won’t even want to share it. No, you 

don’t need a stove or an oven to cook, just a blender, dehydrator and Courtney 

Uncooked. Courtney… Courtney Uncooked.