"This gluten free, dairy free, nutrient dense and super moist carrot cake is perfectly spiced with cinnamon and nutmeg, has sultanas and walnuts throughout, and a cashew cream frosting that makes me swoon."
Carrot cake with cashew cream frosting
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 12
Recipe Card
ingredients
Cake
- 2 1/2 cup almond meal
- 1 pinch salt
- 1 tablespoons cinammon
- 1 teaspoon bicarbonate of soda
- 1 teaspoon nutmeg
- 3 eggs
- 3 grated fine carrots
- 3 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1/2 cup raisins
- 3/4 cup chopped walnuts
Method
Cake
Step 1
Preheat oven to 180C and line a 30x20cm baking tin. ⠀ Combine all dry ingredients in one bowl (almond meal, bicarbonate of soda, salt, cinnamon and nutmeg). ⠀ Combine all wet ingredients in a different bowl (eggs, carrots, coconut oil and maple syrup). ⠀
Step 2
Add wet ingredients to the dry ingredients bowl, add sultanas and walnuts and mix. Pour the batter in the tin, spread and bake for 30 or 35 minutes.
ingredients
Frosting
- 1 cup soaked in water for 4-5 hours and rinsed cashews
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1/4 cup almond milk
Frosting
Step 1
Add all the frosting ingredients to a highspeed blender and blend until smooth. You may need to scrape down the edges a few times as you blend so everything gets incorporated.
Step 2
Store the frosting in the fridge and frost right before serving. Sprinkle some cinnamon and chopped walnuts. Enjoy!