Coconut Carrot Cake

By • February 28, 2011 • 1 Comments

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Author Notes: I made this delightfully rich and fairly healthy vegan cake for Valentine's Day. Alone, the cake is not too sweet, but the coconut glaze with crystallized ginger kicks the sugar up a notch. My favorite thing about this cake is the heavenly marriage of flavor created by the cardamom and coconut; and a little cayenne pepper accents the spices even more. SweetPotatoSoul

Makes 1 small bundt cake

  • 2 cups whole wheat pastry flour
  • 3/4 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly ground cardamom
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1 ripe banana, mashed
  • 3 cups carrot, peeled & grated
  • 1/2 cup coconut milk
  • 3 teaspoons Ener-G egg replacer
  1. Preheat oven to 350 degrees. Oil a small non-stick bundt pan or a 9x4in loaf pan.
  2. In a medium sized bowl mix and sift flour, sugar, baking powder, baking soda, cinnamon, cardamom, cayenne, and salt; set aside.
  3. In a large bowl mash a ripe banana, add coconut oil, carrot, coconut milk and egg replacer and mix thoroughly. Begin to add dry ingredients to this wet mixture. Add a little at a time, stir, then add more until you have a thick batter.
  4. Pour into the pan, and place in oven at 350 degrees for 50 minutes.
  5. Test to make sure it's done after 50 minutes by sticking a paring knife or toothpick into the cake, it should come out clean : )
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Tags: bundt cake, cake, cardamom, carrot, coconut, coconut, coconut oil, Desserts, freezes well, ginger, Healthy, Vegan, Vegan, whole wheat pastry flour

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about 1 year ago Cristel

this looks awesome! I want to make it very soon... how did you make the coconut glaze?