This cake needs no introduction. It has all of the delicious flavours of a traditional carrot cake but without the refined sugar, grains or dairy!
HOWEVER, if you don’t wish to make a Paleo cake then please follow my substitution directions below and know that it’ll taste just as good.
Paleo Carrot Cake with Lemon Cashew Cream Icing
- 300g coconut yoghurt
- 1 teaspoon of bicarbonate of soda
- 1/4 cup coconut oil, melted
- 2 tablespoons raw honey
- 1 large overripe banana, peeled and mashed
- 2 carrots, grated (approximately 1.5 cups)
- 1 egg, lightly beaten
- 1 cup almond meal
- ¾ cup buckwheat or arrowroot flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- pinch of salt
- 1/4 cup of currants
- ½ cup of chopped walnuts, plus extra for topping
Lemon Cashew Icing
- 1 cup cashews, soaked overnight
- juice and zest of 1 lemon
- 2 teaspoons of raw honey
- 1 tablespoon of coconut oil
- 1 teaspoon apple cider vinegar
- 2 tablespoons of water
- Preheat oven to 180°C/320°F. Grease and line a standard loaf tin.
- Combine yoghurt and bicarb in a small bowl and set aside for 5 minutes.
- Meanwhile, melt coconut oil and honey in a small saucepan until well combined. Cool slightly. Add to yoghurt with banana, carrot and egg. Stir to combine well.
- In a seperate bowl combine almond meal, flour, baking powder, cinnamon, salt currants and walnuts. Gently fold in wet ingredients.
- Transfer mixture into prepared loaf tin. Bake for 45-50 minutes, or until the centre of loaf is springy to touch.
- Cool on a wire rack for at least 5 minutes before removing from tin.
- Meanwhile, to make Lemon Cashew Cream Icing drain cashews and place all ingredients in a high speed blender (I use this one) or a food processor and blend until silky smooth. You may need to add a little more water to get it moving.
- Spread Lemon Cashew Cream Icing on cooled cake and sprinkle with extra walnuts.