Carrot cake with dairy free frosting

Out of this world carrot cake

Carrot cake with dairy free frosting

An incredible carrot cake filled with fruit, spices and the awesome crunch of walnuts, then topped off with a smooth lemon fresh frosting.

SERVING SIZE:   1 cake/12 muffins PREP TIME:  20 mins + overnight soaking of cashews and 1hr for frosting in freezer COOK TIME:  60 mins

Ingredients for cake

  • 350g (3 cups) carrots, peeled and grated
  • ½ cup dried cranberries, chopped
  • 200g dates, pitted and chopped
  • 150 ml light olive oil
  • 300g almond meal
  • 2 teaspoons all spice
  • 2 teaspoons baking powder
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, lightly chopped

Ingredients for frosting

  • 400g raw cashews (soaked in water overnight, rinsed and drained before blending)
  • 1 tablespoon raw honey or maple syrup
  • 2 teaspoons vanilla essence
  • 2 large lemons, juiced
  • 1 cup water (as needed for blending)

Method for cake

  1. Preheat oven to 160˚ and line a 20cm cake tin with non-stick baking paper.
  2. Put the chopped walnuts into a baking tray and roast in the preheated oven for 10 minutes.
  3. In a bowl mix together the olive oil, almond meal, all spice and baking powder.
  4. Add the grated carrot, chopped cranberries and dates and mix all the ingredients together.
  5. In a blender whisk the eggs and vanilla extract until lightly frothy - approximately 5 minutes.
  6. Remove the walnuts from the oven and add to the cake mix.
  7. Next fold the whisked egg into the mixture.
  8. Pour all the ingredients into the cake tin and place in the oven for 60 minutes.
  9. Take the cake out of the oven and insert a skewer into the centre, if it comes out clean the cake is ready - if not pop the cake back into the oven. Allow to fully cool, then remove from the tin and apply the frosting.

Method for frosting

  1. Using a high-powered blender, blend the cashews, honey, vanilla and lemon juice until smooth -adding water if the mixture is too thick.
  2. Transfer to a bowl and place in the freezer for approximately 1 hour to allow the frosting to thicken.
  3. Taking the frosting out of the freezer, evenly spread over your cake or muffins with a spatula and serve immediately.

Inspiration and top tips

  • This cake stores well in the fridge (for up to 1 week) or can be frozen before adding the frosting.
  • Try using orange juice instead of water and/or sprinkling citrus zest over the finished cake to add even more flavour.
  • If you are not able to soak cashews overnight, then leave in boiling water for 2/3 hours.

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Vegetarian

Filed under

Dairy freeGluten freeSugar Free

  • By Lucinda Bathurst

    Paediatric occupational therapist, in training and co-parent to 3 magestic young people, I cherish all that keeps life simple, playful and steady; the Way I now live.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer