After five years of easy peasyย Kiwi life in New Zealand I know for ย sure, Kiwis understand their carrot cakes. My friend Katrin used to make this wonderful little wonder of a carrot cake but after scanning the recipe I found myself wondering: how could I make this a good and healthy cake? So I experimented with different ingredients and textures. This cake should be vegan too so no eggs here. But I wanted to give it my own twist so I decided to add a slight chai latte/gingerbread flavor to it. You can keep the cake for some days, it actually cake tastes even better the next day plus it is super moist and yum!


  • 2 cups ground walnuts
  • 2 cups grated carrot
  • pinch of salt
  • 2 tbsp vanilla essence
  • 3 tbsp coconut oil
  • 1 tsp baking powder
  • 10 dates soaked in water
  • 1.5 cups rice syrup
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/2 a cup chia seeds and 1/4 cup flaxseed soaked in 2 cups of water
  • 1 cup water


  • 1 cup cashews
  • juice from one organic lemon
  • 2 tbsp coconut oil
  • 1 tsp vanilla powder
  • 1 tbsp rice syrup

Mix together the walnuts, carrots, baking powder, salt and spices. Add the soaked dates with one cup of water into the blender and blend. Add the chia seeds and flaxseeds. Blend again and add the coconut oil, vanilla essence and rice syrup. Finally pour add the liquid mixture to your dry ingredients and mix. Pour into your 6inch/18cm springform and bake at 180 degrees for 45-50 minutes. For the frosting blend all ingredients well and spread on the cake with a palette knife.