As the weather starts to cool into Autumn what could be more delicious than a slice of moist and nutty spiced carrot cake topped with a smooth cashew coconut cream? This recipe is free from grains, gluten, dairy and refined-sugar, is super healthy and paleo-friendly. Enjoy!
Please note: The cashews for the icing need to be soaked for at least 5 hours before you start. I usually do this in overnight in the fridge.
Grain-Free Spiced Carrot Cake
- 3 Cups Almond Meal Blanched
- 2 Tsp Baking Powder Aluminium-free
- 1 Tsp Salt Unrefined
- 2 Tsp Ground Cinnamon
- 1/2 Tsp Nutmeg
- 5 Large Eggs Organic
- 3/4 Cup Coconut Oil or Butter Softened
- 3/4 Cup Maple Syrup
- 3 Cups Carrot Grated
- 1 Cup Walnuts or Pecans Roughly chopped
- 1 Cup Shredded or Desiccated Coconut
Cashew Coconut Cream Icing
- 3/4 Cup Raw Cashews
- 1/4 Cup Coconut Cream
- 3 Tbsp Maple Syrup
- 1/2 Tsp Vanilla
- 1 Lemon Juice and zest
- 1 Pinch Salt Unrefined
- 2 Tbsp Coconut Oil Softened
- 1/2 Cup Chopped Walnuts or Pecans Extra
- Place the cashews for the cashew coconut cream in a bowl, cover with filtered water and soak for at least 5 hours. Drain and rinse well.
- Preheat oven to 170C. Grease a 22cm round or 20cm square cake tin and line the base and sides with baking paper.
- Mix together in a large bowl the almond meal, baking powder, salt, cinnamon and nutmeg.
- In another bowl whisk the eggs, coconut oil or butter and maple syrup until well combined.
- Gently stir the dry ingredients into the wet, being careful not to over-mix.
- Carefully fold through the carrot, walnuts or pecans and coconut.
- Pour the mixture into the cake tin and bake for approximately 75 minutes, or until cooked through. Check by inserting a skewer into the centre of the cake. When it is done the skewer will come out clean.
- While the cake is cooking make the cashew coconut cream by placing all of the ingredients into a food processor and blend, scraping down the sides occasionally, until very smooth and creamy. Be patient, this may take a few minutes. Place the icing in the fridge for at least 30 minutes to firm.
- Remove the cake from the oven and let it cool completely before spreading the cashew coconut cream over the top.
- Sprinkle the cake with the extra 1/2 cup of chopped nuts.
- Try this cake topped with a Ricotta, Creme Fraiche or Sour Cream Icing. Blend together 250g of thick ricotta, creme fraiche or sour cream, 2 tbsp maple syrup, the zest of 1 lemon, 1/2 tsp vanilla and a pinch of unrefined salt.
- I also love pistachios in place of the walnuts or pecans in this cake.
- Make a Harvest Cake by following the above recipe and replacing the 3 cups of carrot with 1 cup of grated carrot, 1 cup of grated zucchini and 1 cup of grated apple.