Carrot ginger buckwheat walnut cake (vegan)

I’ve been dreaming of writing about this vegan carrot cake since winter:) When I went off to the mountains. Now it feels like it was one of the most fantastic adventures ever. In a wondrous place with amazing people. Loads of snow, yoga classes, skiing, yoga instructor training, meeting with a Teacher who turned my ‘yoga’ world upside down, retreats, tea ceremonies in the forest, picnics, bonfire, sauna, drawing, dancing, snowboarding, photographing, hiking, and even baking:) Cloudwatching! Skygazing! And lots of things to learn.
This cake (despite it is more resembles bread in construction) we made together with Julia, the choreographer. There were vegans among our colleagues, and Julia herself, so we made it this way. Super fragrant and moist cake with a crunchy crust! With lots of love engaged;) 

There’s a note written below this recipe in my record book. I will leave it here.
“I keep on baking even in the mountains. Everything’s beautiful here. I feel how this magic influences me in the best way. I’m in love. I’m trying to be more open. 23.02.17”


3 cups finely grated carrots (about 6 medium carrots)
2 cm grated fresh ginger
1 cup herbal tea (camomile, mint and other herbs)
1 cup vegetable oil
zest and juice of 1 big orange
1 cup chopped toasted walnuts
½ cup coconut flakes
1 cup buckwheat flour
3 ½ cups wheat flour
2 cups granulated sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 ½ teaspoon bicarbonate of soda
1 tablespoon lemon juice
pinch of Himalayan salt
sesame, flax, oats for topping


Preheat the oven to 180°C. Grease Ø25 cm baking pan with oil.

In a large bowl, mix the dry ingredients (except sugar). Stir in chopped walnuts and coconut flakes.

Grate carrots and ginger. Steep a cup of herbal tea. Using a grater, scrape the top layer of an orange’s peel. Squeeze the orange juice.

In a medium bowl, mix carrots, fresh ginger, orange juice and zest. Add in cooled herbal tea and sugar. Mix in oil. Let it soak for 5 minutes. Add soda with lemon juice.

Pour the carrot mixture to the bowl with the dry ingredients and mix well. Pour the batter into the prepared baking pan. Sprinkle with flax, sesame seeds and oats. Bake for 40-45 minutes. Let cool in the baking pan for 10 minutes or more. It is better to let the cake firm for 1 hour. Slice and serve!:)

Bon Appétit!DSC06476_logo_DSC06485_logo_final__DSC06456_logoDSC06494_logo_



3 Comments Add yours

  1. chefkreso says:

    It’s so interesting how you used buckwheat, a real inspiration 😊


  2. Mayasbeehive says:

    We had a pack of buckwheat flour and believed that it would make the cake kinda healthier;) Later I made also crunchy buckwheat cookies! Gonna publish that recipe as well:)


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