Carrot Cake
The Dish
Carrot cake
Best for: Breakfast, snack
Serves: 12
Prep time: 5 mins
Cook time: 50 mins
The perfect balance of spices and sweetness against the zesty cashew cream frosting. The most moist sponge with a little crunch from the nuts, the texture doesn’t get much better.
This cake is dairy free and I have also added a modification to make it gluten free too.
The Recipe
Step 1
Preheat the oven fan 170 degrees.
Mix all the ingredients together in large bowl and pour into a lined loaf tin. Bake for 50mins, until knife comes out clean.
Step 2
Blend the soaked cashews in a ninja or food processor until smooth, add the rest of the ingredients and blend well. Add more sugar/syrup here if you prefer your frosting sweeter - personal preference. Leave to chill in the fridge for 20 mins to firm up.
Step 3
Remove cake from oven and when cool enough to handle, remove from tin. Leave on rack to cool.
Step 4
Once cool, generously smooth the frosting over the top and top with broken pecans or walnuts. Option: you can also slice the loaf horizontally and put some frosting in the middle too.
INGREDIENTS
Buns
200g plain flour
200g grated carrots
3 eggs
180g light brown sugar
60g melted coconut oil (75ml)
50g walnuts, coarsely chopped
2 tsp baking powder
1 tbsp cinnamon
sprinkle of nutmeg
Pinch of salt
Frosting
200g cashews (soaked over night)
2 tbsp coconut cream
2 tbsp maple syrup
1 tbsp melted coconut oil
zest of lemon
pinch of salt
Extra walnuts or pecans to add on top of frosting for decoration.
