What a month, this august! It was a crazy roller coaster of celebrations. Beginning with a hot first summer week and my boyfriends birthday, then my sisters birthday and on this day she also finished her traning, my best friends birthday and last but not least celebrating my first interview in a printed magazine. 
All this happened in a whirlwind of pleasant anticipation for our new york trip! Me finally doing the teacher training is a celebration on another level, consisting of excitement, gratitude & freedom!
A cake for that reason, oh yes please! Not that I would never approve a cake for little reason or celebration ( I mean pure existence could be reason enough to have cake every day once in a while) yet this month was so spectacular that baking was only the icing of the cake!  

There will be a whole new york themed blog post soon but to keep you updated – It has been a crazy two weeks so far, filled with so much impressions, inspiration, food ( obviously), yoga & people!

I made a small and high cake that has this top notch look because of its layers and icing. If you’re going to do something, then do it right = emphasizing the celebration!
It is a rich cake, with some hints of cardamom, cinnamon and vanilla which I love in a carrot cake.
It could almost be a breakfast when turned into muffins ( just sayin’). What makes it complete is the cream cheese icing and the roasted hazelnuts! They speak for themselves. 


3 cups spelt flour
1 tbsp baking powder
2 tbsp cinnamon

1/2 tsp nutmeg

1 tsp sea salt

1 tbsp cardamom
1 tbsp vanilla extract
1/2 cup applesauce

1 cup almond milk
1 cup maple syrup
1/2 cup coconut oil
1 tbsp apple cider vinegar
3 cups grated carrots 
1 cup walnuts
1 cup raisins, optional
1 cup hazelnuts

Preheat oven to 175c and prepare two 8” spring form cake pans.
In a large bowl, whisk together the flour, baking powder and spices.

In a small bowl, whisk together the applesauce, almond milk, vinegar, vanilla, syrup and oil.

Mix the dry ingredients with the wet ingredients.

Chop up the walnuts, fold in the carrots and nuts and stir until just combined.

Share the dough evenly into the two baking pans.
Bake for 40 minutes (check until a toothpick comes out clean). Place the hazelnuts on a cookie sheet, place them in the still hot oven and bake for 15 minutes. Remove some of the skins.
Let the cakes cool completely before removing from pans, then slice both cakes in half so you have four layers.
Coconut Frosting
2 cans full fat coconut milk, refrigerated overnight
5 tbsp powdered raw cane sugar
1 tbsp pure vanilla extract

Open the can of coconut milk and scoop the top layer of fat into a bowl (save the coconut water for other usage). Blend the coconut fat with a hand
mixer on high speed for 30 seconds, add in the powdered sugar, mix until combined. Add the vanilla extract and blend on high
speed until it gets creamy. Place one of the four layers on a plate and spread
about ¼ of the icing, then top with some roasted hazelnuts. Add the next cake layer, followed by the icing and hazelnuts, repeat until you’ve used all four layers. Serve immediately! And enjoy!

And last but not least the most huge thing to celebrate was the moment I held the magazine in my hands which printed an article about me & heartybite! It was really a dream come true and still to this day I can almost not believe that it’s actually me smiling out of that picture. I am so honored and grateful for this! The german food magazine slowlyveggie! truly is a feast for the eyes and presents its readers with high quality seasonal vegetarian and vegan recipes! It is almost like a little cookbook that you can collect over the year, adding season to season. You should check it out if you get the chance to come across an issue ( as it so happens almost every member of my family owns one now – no wonder where I got that excitement- and celebrationgene from)