Carrot cake with dairy free frosting
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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
- Preheat oven to 160˚ and line a 20cm cake tin with non-stick baking paper.
- Put the chopped walnuts into a baking tray and roast in the preheated oven for 10 minutes.
- In a bowl mix together the olive oil, almond meal, all spice and baking powder.
- Add the grated carrot, chopped cranberries and dates and mix all the ingredients together.
- In a blender whisk the eggs and vanilla extract until lightly frothy - approximately 5 minutes.
- Remove the walnuts from the oven and add to the cake mix.
- Next fold the whisked egg into the mixture.
- Pour all the ingredients into the cake tin and place in the oven for 60 minutes.
- 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
- Using a high-powered blender, blend the cashews, honey, vanilla and lemon juice until smooth -adding water if the mixture is too thick.
- Transfer to a bowl and place in the freezer for approximately 1 hour to allow the frosting to thicken.
- 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 free, Gluten free, Sugar Free
