Carrot, cardamom and coconut cake

Carrot, cardamom and coconut cake

Feel Good Food
Chris Chen

This cake creation has the scent of chai-spiced tea and is inspired by the traditional carrot halva dessert of India. The batter will also squeeze into a muffin tray making eight portable cupcakes to go.


Quantity Ingredient
1 cup spelt flour
1 cup coconut flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 teaspoons ground cardamom
sea salt
1/2 cup soy milk
1 cup maple syrup or apple juice concentrate
2 tablespoons coconut oil, (melted if solid)
2 drops orange blossom extract, (optional)
3 tablespoons lemon juice
2 cups carrot, grated
1/2 cup raisins
1 cup unsalted pistachios, roughly chopped

Coconut frosting

Quantity Ingredient
1/2 cup dried apricots, roughly chopped
270ml coconut cream
sea salt
1 tablespoon kuzu or arrowroot, dissolved in 1 tablespoon cold water
1 teaspoon lemon zest, finely grated
1/2 cup flaked coconut, lightly toasted


  1. Preheat the oven to 175°C. Lightly oil a 22 cm round cake tin and line the base and side with baking paper. Combine the spelt and coconut flours, baking powder, bicarbonate of soda, cardamom and a pinch of sea salt in a large bowl and whisk to aerate.
  2. Mix the soy milk, maple syrup, coconut oil, orange blossom extract and lemon juice in a bowl. Pour into the dry ingredients and mix to form a smooth batter. Fold in the carrot, raisins and pistachios and stir to combine. Pour the mixture into the prepared cake tin and bake for 30 minutes, cooking for a further 20 minutes if necessary, until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 30 minutes in the tin before turning out onto a wire rack to cool completely.
  3. To make the frosting, bring the apricot, coconut cream and a pinch of sea salt to the boil in saucepan over high heat, then reduce the heat to medium and simmer for 7 minutes, or until the apricots have softened. Transfer to a food processor and process to make a smooth purée. Transfer back to a clean saucepan and bring to a simmer over medium heat. Add the kuzu mixture and simmer for 2 minutes, stirring to dissolve. Remove from the heat and stir in the lemon zest. Place in a bowl and refrigerate until cool.
  4. Use a palette knife or a spatula to spread the frosting over the cake and sprinkle with the flaked coconut to serve.
low fat
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again