Carrot Cake With Cashew Icing
Carrot Cake With Cashew Icing
Carrot Cake With Cashew Icing

Carrot Cake with Cashew Icing

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March 22, 2018

Recipe by Healthy French Wife


2 cups of wholemeal flour

2 tsp of apple cider vinegar

2 tsp of baking powder

2 tsp of flaxseed powder

1 1/2 cup of nut or soy milk

2 large carrots grated

1/2 cup of coconut sugar

1/3 cup of chopped walnuts (optional)

1/2 tsp of mixed spice

1 tsp of nutmeg powder

1 tsp of vanilla powder

1 1/2 tsp of cinnamon

Pinch of salt

1 cup of soaked cashews

1 tbsp of coconut oil

1 1/2 tsp of vanilla powder

4 tbsp of water

2 tbsp of maple syrup


1Preheat your oven at 175degrees Celsius.

2Line a cake tin with baking paper.

3In a mixing bowl, add in the dry ingredients together and mix.

4Add in the wet ingredients and mix slowly.

5Grate the carrots and fold them gently with the dough.

6Pour in your cake tin and cook for 50-60 minutes at 175degrees.

7Leave to cool down before adding my cashew vanilla icing and extra walnuts.

8Soak your cashews in water overnight and drain and rinse.

9Mix in a blender with the other ingredients until creamy and smooth.

10Add more water if required.

11Place in the fridge for 30 minutes before pouring on top of your cake when cooled down.


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