Wholesome Carrot Cake with Vanilla Cashew Nut Icing - Roz McIntosh

Did you know the Ancient Egyptians are thought to be the first cake bakers? Their version of cake was more bread-like and sweetened with honey and dried fruits. Thankfully, our modern-day cakes have a bit more pizazz!⁠

Carrot Cake

• 215ml olive oil

• 150gm coconut sugar

• 4 eggs, beaten / can use flax eggs for vegan alternative

• 250gm spelt flour

• 2 tsp baking soda

• 2 tsp baking powder

• 2 tsp ground cinnamon

• 1 tsp ground cloves

• 1 tsp ground cardamom

• Generous pinch of good quality sea salt

• 125g walnuts, roughly chopped * optional

• 500g carrots, finely grated

Instructions

• Preheat oven to 180 deg C and line 23cm round cake in with baking paper. 

• Mix olive oil, sugar and eggs in a bowl into well combined.

• In a second bowl combine flour and the other dry ingredients.  

• Add egg and oil mixture and stir through until well combined.

• Finally add walnuts & carrots and mix through.

• Pour mixture into cake tin and bake for approx 1 hr 20mins until a skewer inserted into middle comes out clean.  

• Allow the cake to cool in the tin before turning it out onto cake rack.

 Vanilla Cashew Nut Icing 

• 150 g unsalted raw cashew nuts, soaked for at least 4 hours but preferably overnight. 

• 300 g full fat coconut cream  

• 2 tablespoons lemon juice  

• 75 g maple syrup  

• 1 teaspoon vanilla paste  

• 100 g coconut oil, melted

Instructions

• Drain and rinse the soaked cashew nuts.

• Pop them in a blender with the remaining ingredients and blend until completely smooth.

• Pour into a container and chill in the fridge until firm.

• This usually takes at least 4 hours.