Carrot Cake with Lemon Coconut Frosting
PREP 10 MIN•COOK 50 MIN
You’ll need to have pre-soaked cashews before you start this recipe - either overnight or for a minimum of 4 hours in hot water.
DF
EF
GF
VE
V
Number of servings
2
1⁄4 tbs flaxseed meal
1⁄8 cup (21ml) water
1⁄3 cup (45g) wholemeal spelt flour (or gluten free)
1⁄8 tsp bi-carb soda
1⁄8 tsp baking powder
1⁄4 tsp ground cinnamon
1⁄8 tsp ground nutmeg
1⁄8 tsp salt
1⁄8 cup (14g) coconut oil melted
1⁄8 cup (21ml) almond milk (or dairy alternative)
1⁄8 cup (14ml) maple syrup (honey or rice malt syrup)
1⁄4 tsp vanilla extract
33 1⁄3g carrots grated (excess water squeezed out)
1⁄8 cup (10g) walnuts chopped (extra for decoration)
Frosting
1⁄8 cup (4 1⁄2g) raw cashews soaked overnight (or minimum 4 hours in hot water)
1⁄8 cup (7ml) coconut cream
1⁄4 tbs maple syrup (honey or rice malt syrup)
1⁄8 tbs lemon juice
1⁄3 tsp coconut oil melted
1⁄8 tsp salt
Preheat oven to 180°C/fan 160°C/gas 4. Line a 20cm round cake tin with baking paper.
In a small bowl mix flaxseed with the water and place in fridge for 10 minutes, until a gelatinous consistency is formed.
In a large mixing bowl place spelt flour, bi-carb soda, baking powder, cinnamon, nutmeg and salt, combine with a fork. Add in flaxseed mixture, coconut oil, milk, maple syrup and vanilla. Stir until well combined. Add carrot and walnuts and fold through.
Bake for 50 minutes or until an inserted skewer comes out clean.
Meanwhile make the frosting. Place drained cashews in food processor and process for 1 minute. Add coconut cream, maple syrup, lemon juice, coconut oil and salt. Combine for a further 3-4 minutes until smooth. Set aside in fridge until cake is cool.
Allow cake to cool in tin for 5 minutes before transferring to a wire rack. Once cool, spread frosting evenly over cake and top with extra crushed walnuts.
Energy (kJ)
1022 kJ / 244 cals
Protein
4.1 g
Fat
14.3 g
Sat. Fat
8.3 g
Carbs
24.4 g
Sugar
7 g
Fiber
2.6 g
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