A delightful coconut carrot cake with the most delicious frosting!

Hey there!

Guess what? I’m back in the kitchen ready to create a heap of new delicious recipes!

I got back from Down Under yesterday around lunchtime and of course one of the first things I did was of course preparing some lunch. I had avo on toast (read my last post if you want to know more about this simple and easy yumminess)

Yet after having that for lunch as well as a rather simple dinner which I didn’t document a recipe off I felt the urge of finally creating a new recipe and thereby a new addition to my recipe selection on this blog.

I actually even had the perfect excuse for baking the delight I am going to share with you today. Well it is one of my good friend’s birthday so I basically have to bake a cake, don’t I? Well at least that is what I told my mum when she got slightly upset with me when I started messing up the kitchen she just perfectly tidied up after dinner. That’s something I’ve still got to learn, cooking without leaving a mess. Well I always end up cleaning it up yet before that my kitchen usually looks like something had just exploded…

Well nobody’s perfect, but at least I am working on it, hey!

Well back to my baking session. As far as I can remember carrot cake happens to be one of my friend’s favourites hence I decided to bake her a delicious vegan carrot cake. I was actually going for rather traditional flavours and wanted to use almond meal as you would in a typical Aargauer Rüeblitorte (Carrot cake from the region I live in). Yet as I started measuring out my ingredients I realised that we actually didn’t have any almond meal left. I couldn’t even find almond so I could make my own. Without further ado I decided to try making a coconut carrot cake since grated coconut was basically the only nut flour option I was able to find in my pantry.

Besides the obvious carrots as well as the coconut I added some cinnamon and ground cloves to the cake as well as soy yoghurt and some soymilk. I also used 8 tablespoons of spelt flour. Excuse the strange measuring but I just kept adding tablespoon by tablespoon until my batter reached the right consistency. As for sweetener I decided to just use regular sugar for once.

The preparation was super easy since I literally just chucked all the ingredients into a bowl and mixed it until well combined. That’s is actually something I love about vegan baking. You never have to worry about the order you add your ingredients since you don’t add things like egg whites or cream, which can liquefy again if added the wrong way.

For the frosting I decided to continue with the coconut theme and I created a creamy frosting with icing sugar, some vanilla and coconut butter. The frosting turned out incredibly creamy and delicious just the perfect finish to this already heavenly cake.

I then decorated the whole thing with some flours I found in my backyard as well as white chia seeds and bee pollen. This step however is optional and definitely adjustable to whatever you’ve got on hand.

So I guess I’ll now let you know the recipe.

Cake:

• 150g grated coconut
• 8tbs spelt flour
• 100g soy yoghurt
• 80ml soymilk
• 4tsp baking powder
• 250g carrots
• 150g sugar
• 1tsp cinnamon
• 1/3 tsp ground cloves

Frosting:

• 80g coconut butter
• 100g icing sugar
• 1 vanilla bean
• 20-25ml soymilk

1. Preheat oven to 180°C.
2. Grate your carrots.
3. Add all your ingredients into a mixing bowl and combine until your batter’s smooth.
4. Add your batter into a lined and greased cake tin and bake for 30 minutes in your preheated oven.
5. After 30 minutes remove your cake from the oven, let it cool down for about 1 hour, then remove it from its tin and let it cool completely.
6. When your cake has cooled completely you can start preparing the frosting. Mix the coconut butter, icing sugar, soymilk and the scraps of one vanilla bean with an electric mixer until smooth.
7. Spread your frosting onto your cake and decorate with whatever you’ve got available. I went with some flours from our back yard as well as bee pollen and white chia seeds.

Voila, cake’s done? That was easy, right?! Even though this cake was very different from a traditional carrot cake it turned out absolutely delightful and it was just the perfect Birthday cake. All of my friend’s absolutely loved it, some of them even reached for seconds and trust me at the end of the little birthday party there was not a single crumb left. The frosting was just so amazingly creamy and delicious and formed a perfect couple with the deliciously moist cake which seemed to please everybody.

Have a great week!

Bisous