I made this stunning cake to have a good time the 15-year anniversary of HeatherChristo.com (OMG are you able to consider it!!!) I began it proper earlier than Pete and I received married all these years in the past, and I’m in some way form of shocked I’m nonetheless doing this!? But comfortable shocked! and undoubtedly grateful that so a lot of you’ve got stayed on this journey with me. Things have modified round right here from 15 and even 8 years in the past, that’s for certain.
I additionally needed to share this cake since Easter is that this weekend, and it’s completely scrumptious. The Cardamom and Cinnamon is completely aromatic and provides the cake a lot heat spiced taste, with out overwhelming you. The Carrots and oat milk (or no matter milk you select) helps the cake to be additional moist and tender, and the walnuts, carrots and coconut add texture and taste that’s so spring!
A light-weight Vanilla glaze and a few edible flower petals make this cake celebration worthy and undoubtedly a stunning alternative for Easter brunch or dinner. Hope you get pleasure from it!
In case you don’t comply with me on social media. (please come comply with me!!) We left Canada, stopped in Seattle after which received to California two weeks in the past. We are in Napa for the subsequent 4 months and comfortable as might be with the entire peace and quiet and large magnificence that this space has. This is a good cease over after which we are going to preserve happening our adventures!
Cardamom Carrot Bundt Cake (gluten-free and vegan)
Author: Heather Christo
Prep time:
Cook time:
Total time:
Serves: 12
- 2 cup oat milk (or any non-dairy milk)
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 4 cups Bob’s Red Mill 1:1 gluten-free baking flour (in a lightweight blue bag)
- 1 ½ cups sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 1 tablespoon floor cinnamon
- 2 teaspoons floor cardamom
- 1 cup melted coconut oil
- 2 cups shredded carrots
- ⅔ cup shredded unsweetened coconut
- 1 cup chopped walnuts
- Glaze:
- 1 cup powdered sugar
- 1 tablespoon oat milk ( or different non-dairy milk)
- 1 teaspoons vanilla extract
- Preheat the oven to 325 levels and put together the bundt cake pan with coconut oil.
- In a small bowl, mix the milk and the apple cider vinegar and put aside.
- In a big mixing bowl or a standing mixer bowl, mix the entire dry substances.
- Add the shredded carrots, coconut oil, vanilla and the milk/vinegar mixture to the dry substances. Mix with beaters or the mixer till the batter is uniform. It might be thick. Stir within the walnuts and the coconut.
- Add the batter to the pan and clean the batter round.
- Bake the cake for 70 minutes at 325 levels. Pull the cake from the oven and let it cool for at the very least an hour.
- For the Glaze: In a small bowl, whisk collectively the powdered sugar, milk and vanilla till you’ve got a clean, thick glaze. Drizzle excessive of the cake. Slice and serve!
3.5.3226
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I made this stunning cake to have a good time the 15-year anniversary of HeatherChristo.com (OMG are you able to consider it!!!) I began it proper earlier than Pete and I received married all these years in the past, and I’m in some way form of shocked I’m nonetheless doing this!? But comfortable shocked! and undoubtedly grateful that so a lot of you’ve got stayed on this journey with me. Things have modified round right here from 15 and even 8 years in the past, that’s for certain.
I additionally needed to share this cake since Easter is that this weekend, and it’s completely scrumptious. The Cardamom and Cinnamon is completely aromatic and provides the cake a lot heat spiced taste, with out overwhelming you. The Carrots and oat milk (or no matter milk you select) helps the cake to be additional moist and tender, and the walnuts, carrots and coconut add texture and taste that’s so spring!
A light-weight Vanilla glaze and a few edible flower petals make this cake celebration worthy and undoubtedly a stunning alternative for Easter brunch or dinner. Hope you get pleasure from it!
In case you don’t comply with me on social media. (please come comply with me!!) We left Canada, stopped in Seattle after which received to California two weeks in the past. We are in Napa for the subsequent 4 months and comfortable as might be with the entire peace and quiet and large magnificence that this space has. This is a good cease over after which we are going to preserve happening our adventures!
Cardamom Carrot Bundt Cake (gluten-free and vegan)
Author: Heather Christo
Prep time:
Cook time:
Total time:
Serves: 12
- 2 cup oat milk (or any non-dairy milk)
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 4 cups Bob’s Red Mill 1:1 gluten-free baking flour (in a lightweight blue bag)
- 1 ½ cups sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 1 tablespoon floor cinnamon
- 2 teaspoons floor cardamom
- 1 cup melted coconut oil
- 2 cups shredded carrots
- ⅔ cup shredded unsweetened coconut
- 1 cup chopped walnuts
- Glaze:
- 1 cup powdered sugar
- 1 tablespoon oat milk ( or different non-dairy milk)
- 1 teaspoons vanilla extract
- Preheat the oven to 325 levels and put together the bundt cake pan with coconut oil.
- In a small bowl, mix the milk and the apple cider vinegar and put aside.
- In a big mixing bowl or a standing mixer bowl, mix the entire dry substances.
- Add the shredded carrots, coconut oil, vanilla and the milk/vinegar mixture to the dry substances. Mix with beaters or the mixer till the batter is uniform. It might be thick. Stir within the walnuts and the coconut.
- Add the batter to the pan and clean the batter round.
- Bake the cake for 70 minutes at 325 levels. Pull the cake from the oven and let it cool for at the very least an hour.
- For the Glaze: In a small bowl, whisk collectively the powdered sugar, milk and vanilla till you’ve got a clean, thick glaze. Drizzle excessive of the cake. Slice and serve!
3.5.3226
Recipe by Heather Christo (
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