I made this beautiful cake to celebrate the 15-year anniversary of HeatherChristo.com (OMG can you believe it!!!) I started it right before Pete and I got married all those years ago, and I am somehow kind of surprised I am still doing this!? But happy surprised! and definitely grateful that so many of you have stayed on this journey with me. Things have changed around here from 15 and even 8 years ago, that’s for sure.
I also had to share this cake since Easter is this weekend, and it is absolutely delicious. The Cardamom and Cinnamon is perfectly fragrant and gives the cake so much warm spiced flavor, without overwhelming you. The Carrots and oat milk (or whatever milk you choose) helps the cake to be extra moist and tender, and the walnuts, carrots and coconut add texture and flavor that is so spring!
A light Vanilla glaze and some edible flower petals make this cake celebration worthy and definitely a lovely choice for Easter brunch or dinner. Hope you enjoy it!
In case you don’t follow me on social media. (please come follow me!!) We left Canada, stopped in Seattle and then got to California two weeks ago. We are in Napa for the next 4 months and happy as can be with all of the peace and quiet and tremendous beauty that this area has. This is a great stop over and then we will keep going on our adventures!
- 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 light blue bag)
- 1 ½ cups sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground 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 other non-dairy milk)
- 1 teaspoons vanilla extract
- Preheat the oven to 325 degrees and prepare the bundt cake pan with coconut oil.
- In a small bowl, combine the milk and the apple cider vinegar and set aside.
- In a large mixing bowl or a standing mixer bowl, combine all of the dry ingredients.
- Add the shredded carrots, coconut oil, vanilla and the milk/vinegar combination to the dry ingredients. Mix with beaters or the mixer until the batter is uniform. It will be thick. Stir in the walnuts and the coconut.
- Add the batter to the pan and smooth the batter around.
- Bake the cake for 70 minutes at 325 degrees. Pull the cake from the oven and let it cool for at least an hour.
- For the Glaze: In a small bowl, whisk together the powdered sugar, milk and vanilla until you have a smooth, thick glaze. Drizzle over the top of the cake. Slice and serve!
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Has anyone made this with coconut sugar? Trying to remove refined sugar from my diet.
I finally made this with the coconut sugar and it’s great! Just haven’t made the glaze.
I made them into cupcakes and my non-vegan non-gluten-free dad loved them!! This recipe is a keeper for sure.
They are delicious! I doubled the recipe without second thought with 3 growing boys in the house. Thank you for sharing!!
This Cardamom Carrot Bundt Cake looks delicious, thanks for the recipe, it doesn’t look complicated to make.
My girls love it. I cooked it yesterday and the were amazed by it.
This looks so yummy. Anyways, Thanks for sharing this.
This looks so yummy, I cooked it yesterday and were amazed by it.