Love carrot cake but avoiding dairy, or just can’t get your head around cream cheese in icing?
Whilst we do love a traditional carrot cake, we couldn’t resist trying out our whole cashew nuts and organic coconut oil in this frosting. Try giving your carrot cake a nutty twist!
For the cashew frosting, blend all of the frosting ingredients in a blender until smooth. Add water if needed.
For the cake, grease two round baking tins with coconut oil and preheat your oven to 180 C.
Place your grated carrot on top of a paper towel and carefully blot.
In a mixing bowl, whisk together the flour, ground almond, sugar, baking powder, ginger, cinnamon, nutmeg, salt and allspice until combined.
In another mixing bowl whisk the egg substitute together. Add the almond milk, maple syrup and applesauce a long with the vanilla extract and thoroughly mix together. Mix in the coconut oil.
Pour the wet mixture in to the dry ingredient bowl. Whisk all the ingredients together until combined.
Fold in the grated carrot and then pour equal amounts of cake batter in to your baking tins.
Place in the middle of the oven for 35 to 40 minutes. Use any skewer to test if the cake is cooked. If you insert it into the centre of the cake, it should come out clean, with no streaks of batter.
Leave to cool for 1 hour before icing and decorating.
