Recipe: Sattvic Carrot Cake

Sattvic Carrot Cake

250g Full-fat Yogurt 

1 Cup Ghee 

1 Cup Jaggery Powder 

½ Cup Coconut Sugar 

2 tsp Vanilla Bean 

2 Cups Whole Wheat Flour 2 ½ tsp Baking Powder (as per the recipe)

1 tsp Baking Soda 

¾ tsp Pink Himalayan Salt 

2 tsp Ground Cinnamon Powder 

¼ tsp Nutmeg Powder 

½ tsp Freshly Grated Ginger 

2-3 Cups Grated Carrots 

½ Cup Walnuts 

250g Cream Cheese (at room temperature) (use organic, full-fat cream cheese)

150g Coconut Cream (instead of regular cream, if preferred)

1 Cup Organic Powdered Jaggery or Coconut Sugar 

(¼ tsp Pink Himalayan Salt)

2 tsp Vanilla Extract

½ tsp Orange Zest and Juice (optional, cooling and calming for Pitta)

½ Cup Toasted Walnuts and Sliced Almonds (for topping)

 

 

1. Preheat the Oven -
Preheat your oven to 180°C (356°F). Grease an 8-inch round baking dish with ghee and line it with parchment paper.

2. Prepare Wet Ingredients -
In a large mixing bowl, combine ghee, jaggery powder, coconut sugar, and yogurt. Whisk until smooth (a few lumps from the yogurt are okay, don’t worry). If you like, you can use a stand mixer for this process.

3. Prepare Dry Ingredients -
In a separate bowl, combine the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and grated ginger. Mix well to evenly distribute the dry ingredients.

4. Combine Wet and Dry Mixtures -
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined (avoid over-mixing, to keep the cake light and airy).

5. Add the Carrots and Nuts -
Fold in the grated carrots, chopped walnuts, and sliced almonds gently to ensure they are evenly distributed throughout the batter.

6. Bake the Cake -
Pour the batter into the prepared cake pan and bake for 30-40 minutes. Test the cake by inserting a skewer into the center; it should come out clean when the cake is done.

7. Cool the Cake -
Let the cake cool completely before frosting.

8. Prepare the Frosting -
In a large mixing bowl, whip together cream cheese, coconut cream, pink Himalayan salt, and the sweetener (organic powdered jaggery or coconut sugar). In a separate bowl, whip the cream until soft peaks form. Then, gently fold the whipped cream into the cream cheese mixture, ensuring everything is combined smoothly.

9. Add the Flavours -
Stir in the vanilla extract, orange zest, if using. 

10. Frost the Cake -
Once the cake is completely cooled, spread the frosting generously over the top. Decorate with toasted walnuts and sliced almonds for added texture and flavour.

 

 

- Ghee is considered the best fat in Ayurveda, nourishing for Vata and Pitta, and enhancing digestion.

- Jaggery is a healthier sweetener, providing warmth and sweetness without overloading the body with excess sugar, which can aggravate Pitta.

- Whole Wheat Flour provides a grounding and nourishing base, better than all-purpose flour for balancing Vata.

- Walnuts are excellent for Vata and Pitta as they are grounding and support the nervous system, but should be consumed in moderation for Kapha.

- Carrots are grounding, sweet, and cooling, making them ideal for Vata and Pitta.

- Coconut cream and cream cheese offer a rich, smooth texture that is soothing for Pitta and moisturising for Vata.