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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!
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Prep Time 7 hours
Cook Time 1 hour 15 minutes
Total Time 8 hours 15 minutes
Course Dessert, Snack
Servings 12 Servings

Ingredients
  

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

Topping

  • 1/2 Cup Chopped Walnuts or Pecans Extra

Instructions
 

  • 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.

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.