Grain-Free Spiced Carrot Cake
As the weather starts to cool into Autumn what could be more delicious than a slice of moist and nutty 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!
Servings Prep Time
12Servings 7 Hours
Cook Time
Servings Prep Time
12Servings 7 Hours
Cook Time
Carrot Cake
Cashew Coconut Cream Icing
  1. 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.
  2. Preheat oven to 170C. Grease a 22cm round or 20cm square cake tin and line the base and sides with baking paper.
  3. Mix together in a large bowl the almond meal, baking powder, salt, cinnamon and nutmeg.
  4. In another bowl whisk the eggs, coconut oil or butter and maple syrup until well combined.
  5. Gently stir the dry ingredients into the wet, being careful not to over-mix.
  6. Carefully fold through the carrot, walnuts or pecans and coconut.
  7. 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.
  8. 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.
  9. Remove the cake from the oven and let it cool completely before spreading the cashew coconut cream over the top.
  10. Sprinkle the cake with the extra 1/2 cup of chopped nuts.
Recipe Notes

Optional Ideas:

  • 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.