Carrot Cake with Cashew Butter Icing
Before moving to a plant-based diet, carrot cake was a regular event in my dessert repertoire. And to be honest, it was hard to give up the decadent, sweet, cake and butter icing. It took some time for me to create a carrot cake I was excited to eat.
After a lot of trial and error, here it is. Here you’ll find my version of the classic carrot cake minus the refined sugars and dairy.
I hope you enjoy xx
- 2 flax eggs (see method below)
- ½ cup soy milk
- 2 tablespoons apple cider vinegar
- 2 ½ cups grated carrot
- ½ cup coconut sugar
- ½ cup maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon bicarb soda
- 1 ½ teaspoon baking powder
- 2 ½ cup plain white flour
- ½ cup coconut oil
- ½ cup walnuts
- 2 1/2 cups raw cashews
- 1/2 cup of maple syrup
- 1/2 cup of coconut cream
- 2 teaspoon vanilla
- Juice of half a lemon
- Preheat oven to 180 degrees.
- Make the flax egg by mixing the flax and water in a bowl and let sit.
- Blend the milk and apple cider vinegar for a few seconds or until foams up.
- Pour the milk and apple cider mix into a bowl and then add the flax egg, grated carrot, melted coconut oil, coconut sugar and maple syrup. Mix well.
- Add the flour, baking powder, bicarb soda and cinnamon and nutmeg and mix until you form a cake batter.
- Grease a 20cm round spring-form tin with oil and bake at 180 degrees for approximately 40 minutes. When cool ice.
- Soak cashews for up to an hour to help create a smooth, creamy icing.
- Then blend in a food processer or high-speed blender all ingredients until you form a smooth, thick creamy mixture.
- IMPORTANT NOTE: Place the coconut cream in the fridge before using and simply skim the thick cream from the top of the can. Do not shake the can or use the coconut water sitting at the bottom. It’s important to only use the thick cream or your icing will not set.
- Once cake has cooled ice.
- You will need to keep the cake in the fridge once iced as the cashew icing will melt.