Coconut carrot bundt cake



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 2 cups self-rising flour sub half with either spelt, rye, wholewheat, or oat flour
  • 1/2 cup shredded coconut
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 ½ cups coconut Sugar
  • 2 ⅓ cups Grated Carrot
  • 1 Flax Egg (a Tbsp Ground Flaxseed Meal with 3 Tbsp Water)
  • ½ cup Canola Oil (120ml) or olive oil
  • 1/2 cup coconut milk
  • 1 medium over-ripe mashed banana or apple puree
  • 1 tsp Vanilla Extract
  • 1 Tbsp Apple Cider Vinegar
  • 1 cup Walnuts (100g) Chopped, Optional (sub with pecans)

Coconut cream cheese frosting:

  • 2 cups raw cashews, pre-soaked, rinsed, and drained (sub with coconut cream- not set) sub with a tub vegan cream cheese @woolworths_sa
  • 1-2 cups icing sugar
  • 1 1/2 teaspoon lemon juice
  • 1–2 teaspoons vanilla extract
    pinch of salt
  • 1–3 tablespoons coconut milk, if needed.


1. Preheat oven to 180 degrees Celsius. Generously grease the bundt pan and dust it with some flour.
2. Stir together milk and vinegar in a small glass bowl. Let curdle while preparing the rest of the batter.
3. In a large mixing bowl, combine flour(s), sugar, baking powder/soda, cinnamon, nutmeg and salt. Stir in sour milk and oil, mixing just until combined. Fold in grated carrots, apple puree mashed banana, and nuts.
4. Pour batter evenly into the cake bundt pan and place into the preheated ovenBake for 18–25 minutes, just until the center is set and a toothpick inserted comes out mostly clean.
5. Remove from the oven and let the pan cool fully before inverting the cake onto a wire rack to continue to cool.
6. Allow cooling completely before frosting. Here you can make the cake the night before and store it in an airtight container.
6. Blend or mix well the frosting and pour over the cooled cake (depending on consistency) add more walnuts on top along with a sprinkle of icing sugar.