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Spiced Coconut Carrot Cake with Dairy-Free Cashew Icing

Coconut Carrot Cake Loaf Recipe

Enjoy the warming flavours of this spiced coconut carrot cake with orange infused cashew frosting—sans gluten, grains and dairy!

Ingredients

For the carrot cake:

For the cashew icing:

Instructions

For the carrot cake:

  1. Preheat oven to 175°C and line a rectangular baking pan.
  2. In a large mixing bowl, combine all dry ingredients.
  3. Add eggs, coconut milk, vanilla, coconut oil and maple syrup to a blender and blend until well combined.
  4. Add egg mixture and grated carrots to dry ingredients and mix until well combined.
  5. Pour batter into lined baking dish and use a spatula to smooth the batter.
  6. Bake in preheated oven for 40 minutes or until toothpick inserted in the center comes out clean.
  7. While the cake is cooling, prepare the icing.

For the cashew icing:

  1. Soak cashews overnight (or at least 4 hours) in water and then drain.
  2. Process all icing ingredients in a high-speed blender and spread over cooled loaf.
  3. For a final touch, top with crushed nuts (optional).

Notes

Note: Be sure to remove all excess moisture from the carrots before adding them to the mix. Put the grated carrot in a cheesecloth and squeeze it until all water is gone.

Tip: You can turn this into a chai-spiced carrot cake by adding chai spice to the cashew glaze. Another alternative is adding lemon or lime zest to the cashew fristing for a citrusy finish.

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