Carrot Cake with Cashew Icing

Carrot Cake with Cashew Icing
Who needs cream cheese frosting when you have this cashew cream. This version uses maple syrup and orange, but try flavouring with honey or lemon for topping different cakes.
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For the cake
  1. 300g carrot, grated
  2. 100g walnuts, roughly chopped
  3. 270ml vegetable oil
  4. 30 ml orange juice (around one medium orange)
  5. Zest of 1 orange
  6. 1 tsp vanilla extract
  7. 300g soft brown sugar
  8. 300g plain flour
  9. 3 eggs
  10. 1 tsp bicarb of soda
  11. 1 tsp baking powder
  12. 1 tsp cinnamon
  13. 1 tsp ginger
  14. Pinch of salt
For the icing
  1. 2 cups of cashews, soaked for 2-3 hours (or overnight if you are that organised), drained
  2. Zest and juice of 1 orange
  3. 3 tbsp maple syrup
  4. 3 tbsp agave
  5. 2 tbsp coconut oil
  6. Pinch of salt
  7. 1 tsp vanilla extra
  8. Cold water
  1. Preheat the oven to 175C. Grease and line two sandwich cake tins.
  2. In a large bowl beat the oil, eggs, orange juice, vanilla and sugar until combined.
  3. Stir in the flour, bicarb, baking powder, cinnamon, ginger and salt and beat well again until combined.
  4. Fold through the carrot and walnut.
  5. Divide between the two tins and bake for around 30 minutes.
  6. In the meantime make the icing. Combine all of the ingredients in a powerful blender with around 3-4 spoons of water. Continue to add water as necessary to achieve a thick but durable consistency.
  7. Once the cake is cooked, turn out and leave to cool then fill the middle and ice the top with the cashew cream.
The Dairy Free Vegetarian

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