Hatch Day Carrot Cake

A scrumptious hatch day cake recipe birds and humans will enjoy.

Hatch Day Carrot Cake

Preparation Time: 20 mins
Cooking Time: 1 hour
Finishing Time: 20 mins
Total Time: 1 hour 40 mins

Cake Ingredients:

  • 1 1/2 cups of grated carrot
  • 3 organic eggs
  • 2tsp vanilla paste (or 2 vanilla pods with seeds)
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 1/2 cups almond meal
  • 60ml cold pressed coconut oil
  • 160g organic coconut syrup
  • 125g crushed walnuts
  • 2 tsp organic baking powder

Finishing "icing" Ingredients:

  • 2 tins of coconut milk
  • 1/2 head of cauliflower
  • 3 large strawberries
  • 4 tbs of pomegranate (rinsed)


  • Combine all cake ingredients into a large bowl and stir until all mixed
  • Place into small ramekins (it will make 3 in total)
  • Bake for 1 hour on 160c or 320f
  • Allow to cool before carefully running a knife around the edges and free it from the ramekin
  • Place the cauliflower and coconut milk into a saucepan and simmer until the cauliflower is very soft
  • Drain the cauliflower and use a blender to mix until smooth
  • Cut up the strawberries into small pieces and place in a saucepan with a few tablespoons of water and cook until it is blended into a compote

To Finish the Cake:

  • Carefully cut the carrot cake in half
  • Mix a small amount of the cauliflower with the strawberry compote and layer one of the cake halves
  • Put the cake halves together and carefully spread the remaining cauliflower puree over the cake
  • Finish by sprinkling the pomegranate pieces over the cake in a random pattern

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