Calendula Carrot Cakefeatured

by Koko on November 27, 2023

Posted in Recipes

I have received rave requests for the recipe, so here it is for you and your loved one’s enjoyment!

Note: The measurements are not quite perfect, as I added a little bit of this and a little more of that. Make this recipe your own as you go along! The good news is that all the ingredients are delicious and nutritious, so you can’t go wrong. This no-bake sweet treat is packed with antioxidants and is sure to delight!

The following recipe is best matched for a large springform pan. However, if you have a smaller pan and end up with extra batter, you can roll it into little balls and then dip them into the frosting! This is a fun snack for kids of all ages. The frosting is even scrumptious in coffee and warm beverages.

The Cake

5 cups carrot pulp
1 cup carrot juice
4 cups almond flour (pulp from homemade almond milk works too)
2 cups dried mulberries
1 cup raisins
1.5 cups chopped dates, packed down
3/4 cup coconut butter, melted at a low temperature
3 tablespoons vanilla extract
1/2 teaspoon mineral-rich salt
1 teaspoon ginger powder
1 tablespoon cinnamon powder
Coconut oil, for greasing the pan

The Frosting

2 cups cashews (pre-soaked for four hours in room temperature water)
2.5 cups coconut milk
1/2 cup sweetener (agave nectar, honey, or maple syrup)
1 tablespoon lemon juice
1 tablespoon vanilla extract
A pinch of mineral-rich salt
2 tablespoons powdered sunflower lecithin
1 cup coconut butter, melted at a low temperature
1 teaspoon cinnamon
1 teaspoon rose water
Coloring: a pinch of turmeric powder, a splash of carrot juice, or both!

The Sprinkles

1/3 cup nuts, finely chopped (pistachios, almonds, walnuts, pecans, or a combo!)
1-2 tablespoons orange zest
1 tablespoon fresh or dried calendula flower petals

The Tools

Large springform pan
Butterknife
Juicer
Sharp knife for chopping
High-Speed blender
Food processor
Spatula
Standing mixer with a flat paddle, a hand mixer, or your bare hands!

The Instructions

Frosting: Juice some carrots, set aside one cup, and enjoy any leftovers before continuing on… In a blender, mix all the frosting ingredients except for the coconut butter, sunflower lecithin, and coloring. Once the frosting is smooth, slowly add in the last three ingredients until fully incorporated and silky.

Cake Batter: Set up the “S” blade in your food process. Add the chopped dates, mulberries, and raisins. If you have a smaller food processor, you will need to do this part in batches. Slowly add in just enough carrot juice to get everything broken down into a smooth paste. Stop every now and then to spatula the sides of the bowl and add a little more liquid if needed.

Set up your stand mixer with the flat paddle. A big bowl and hand mixer can also be used. If you have neither, or prefer the tactile experience, use your bare hands! In a bowl, add the previously blended paste and the remaining cake ingredients. Slowly mix everything until it is well incorporated. Separate the cake batter into three equally sized-balls.

Grease the bottom and sides of your springform pan with coconut oil. Press one cake ball evenly into the bottom of the pan. Then top it with 1/3 of the frosting. Set the cake in the fridge until it is firm. This takes about 30-45 minutes. Once ready, remove it from the refrigerator and pat the second ball of cake batter flat atop the first layers. Again, add 1/3 of the frosting, and spread evenly. Refrigerate for another 30-45 minutes. Once firm, add the third, and final layer of cake batter, but no more frosting yet! Put in the refrigerator for 15-30 minutes.

Decorate: With a butterknife, go around the edges of the springform pan. Release the sides of the pan so only the bottom remains. Now comes the super fun part! Decorate the top and sides of the cake with frosting and sprinkles.

Serve immediately. Refrigerate any leftovers.