Coconut Carrot Cake

How was your Valentine’s Day?  I hope it was full of love, sunshine and good food.
I LOVE Valentine’s Day; and not because I have a “Valentine”, but because it’s a holiday that reminds us all to love one another. The weather was incredible in New York City.  I can imagine that even the V-Day haters had a smile on their face and gratitude in their hearts for the 50 degree air and warm sun.  Vitamin D starved New Yorkers crowded the streets, and everywhere I walked I felt as if it were a Sunday afternoon in the springtime.
I must admit, I didn’t get out of my apartment until 3pm, when I had to go grocery shopping for the romantic vegan dinner I had planned.  I spent the morning baking a cake, using a recipe I developed after a bit of research on vegan carrot cakes.  I don’t know where I got the idea, but I wanted to wow my boyfriend (and myself) with a vegan Coconut Carrot cake for dessert.

I’m so proud to introduce this recipe; as I never give myself much credit as a baker.  But after this delicious cake, my Champagne Poppy Seed muffins and winning the church bake off last Sunday with my Walnut Macaroons, I’m ready to admit that I’m a pretty good baker.  Sure, I’ve got room to grow.  I’ve never baked anything fancy, like a pie (!), but I’ve got potential.  Tomorrow, Wednesday, I start an informal internship with the pastry chef, Kristin, at Peacefood Cafe.  I am so excited to learn the secrets of vegan baking, who knows, before long I might take the plunge and become 100% vegan.

Until then, I give to you my recipe for a delightfully rich and fairly healthy vegan cake.  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.

May you always live in Love. 
Coconut Carrot Cake
(For egg replacer I used Ener-G, and with fine results.  Next time I make this…next week, I may use silken tofu–but first I’ll consult with Kristin at Peacefood Cafe. )
2 cup whole wheat pastry flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp cardamom
1/8 tsp cayenne
1/2 tsp salt
1/2 c coconut oil, melted
1 ripe banana, mashed
3 cups carrot, peeled and grated
1/2 cup coconut milk
2 egg replacers, 3 tsp Ener-G + 4 tbsp water mixed separatly then added to wet ingredients
Preheat oven to 350 degrees.  Oil a small non-stick bundt pan or a 9x4in loaf pan.
In a medium sized bowl mix and sift flour, sugar, baking powder, baking soda, cinnamon, cardamom, cayenne, and salt; set aside.
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.  Pour into the pan, and place in oven at 350 degrees for 50 minutes.
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 : )
Enjoy, and let me know what you think.
And download one of my delicious, healthy, and nourishing vegan meal plans with recipes for free!
  • Kate @

    Ooooh carrot cake plus coconut!?! That sounds delicious! What a great combination.

  • Andrea

    That looks so good! I’ve often heard that vegan baked goods are as good or better than their ‘normal’ counterparts. Excited to see what kinds of things you end up baking next. And an informal internship sounds awesome!

  • Lindsey

    Yum! This cake looks so tasty! And oh how I wish I could land an internship with a pastry chef, that sounds like an amazing opportunity.

  • Sandra

    Congrats on your internship and for making a stunning carrot cake. I love the way the coconut peeks thorugh the glaze.

  • Trudy ~ veggie num num

    Oh my this cake looks heavenly! Especially with the coconut glaze! Have fun with your internship, sounds wonderful and I’m looking forward to seeing all the wonderful vegan baking/pastry things you discover :)

  • Jessica

    This looks awesome! Yum!

  • Katrina

    You should be very proud! And congrats on the church bake-off!! :)

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  • Cheryl and Adam

    This looks just delicious! What a great idea, Carrot Cake with Coconut, my mouth is watering just imagining it. Thanks for sharing this. Good luck in your internship, I’m sure you’ll bring us so many more delicious baked goods in the future!

  • Monet

    This looks amazing! I’m supposed to bring a dessert to a friend’s house on Saturday, and I’m completely inspired now! Thank you for sharing yourself with me tonight. Your words and recipes always bring me joy.

  • Gourmantine

    This looks so beautiful and the addition of coconut is something tempting to try. There is one thing here I haven’t seen before in carrot cakes, cayenne, which is intriguing. How did you come up with it?

  • Jill Colonna

    As if our favourite Carrot Cake wasn’t enough. Your addition of coconut and cardamom is definitely something any partner would be transported into sheer heaven!

  • briarrose

    Yum…wonderful job on this it looks delicious. I love the little hint of cayenne. What a neat touch.

  • Quay Po Cooks

    I bake carrot cakes a lot but never thought of adding coconut. Have to try this the next time. Thanks for sharing.

  • Tiffany

    I love that this cake is infused with coconut! Sounds delish!

  • Online Bakery

    wow. i haven’t tried a cake like this. but from the picture itself, i know this is really delicious.great post!buy desserts online

  • Maria

    Great minds think alike! Carrot and coconut cake has been on my baking list for a while now, I can’t wait to give it a go!

  • The Multivitamin

    It looks amazing. I love coconut and have been looking for a vegan baked good to bring into work! Now did you have instructions for the coconut glaze with crystallized ginger? I didn’t see a reference included in the recipe. Thanks!

  • alipiacente

    Just used this recipe for inspiration – absolutely delicious flavors! Coconut milk makes this so moist and indulgent!

  • Anonymous

    How do you make the glaze? Where do you use the crystalized ginger?

  • Jenné

    The glaze is coconut cream and powdered sugar, and the ginger is just sprinkled on top. I think. I’ll have to play around with it again, because I don’t completely recall.