“It’s our friend Oliver’s birthday”, says Andres. “I offered to make him other cakes, but he just wanted a good carrot cake. So I was like, sure!”

“Technically my role here would be sous chef”, explains Esteban. “So I’m going to be supporting Andres in anything and everything that he needs.” Andres is happy with the offered assistance: “I think that it’s best to make this recipe with two people.”

Andres says that cooking with friends can be a nice weekly routine: “Literally the day I moved here we made pasta pesto. Since then, we’ve been cooking at least once a week.”


Carrot cake (~10 servings):


The cake itself:

  • 120 gram spelt flour
  • 1.5 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoon cinnamon powder/other mix
  • 1/4 teaspoon salt
  • 60 gram chunky mix-ins (chopped walnuts, raisins, etc.)
  • 25 gram coconut flakes (optional)
  • 130 gram grated carrot
  • 2 eggs
  • 100 gram Greek yogurt
  • 40 gram coconut oil
  • Incl. ~2 gram for greasing baking tin
  • 110 gram honey
  • 1.5 tablespoon vanilla extract/paste
  • 60ml water


  • 150-200 gram Greek yogurt
  • 22-30 gram Powdered sugar
  • 0.5-1 teaspoon vanilla extract/paste

Garnishes & toppings (optional):

  • 10 gram Toasted coconut flakes
  • Crushed nuts (walnuts, pecans)
  • Berries (raspberries, strawberries)
  • Whatever else you can think of


  • In one large bowl, whisk the eggs for ten seconds. Then add yogurt, honey, milk and vanilla extract; whisk well and set aside.
  • In a smaller bowl, add flour, cinnamon, baking powder and soda, and salt; whisk well, breaking any baking soda or powder lumps. Set aside.
  • Preheat oven to 175 degrees Celsius, coat baking tray with cooking spray (or extra oil) and set aside.
  • Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes (if using) and toast another minute, stirring frequently. Turn off the heat. Grate the carrots.
  • Add coconut milk to bowl with wet ingredients, mixing well, and proceed to the next step right away to prevent the oil from solidifying.
  • Add dry ingredients to the bowl with wet ingredient, stir gently until just combined (do not overmix).
  • Add carrots, walnuts (and coconut flakes if using); stir gently just enough to combine.
  • Pour batter into previously prepared baking dish and bake for 35 to 45 minutes. You’ll know it’s done when a toothpick or knife inserted into the center comes out with a thin line of cake crumbs, rather than wet with batter.
  • Remove from the oven and cool off completely (about 4-5 hours).
  • While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
  • When ready to assemble your carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing (powdered) sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (if using). Enjoy!
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