Paleo Carrot Cake with Lemon Cashew Cream Icing

14 May 2015 | Recipes
Paleo Carrot Cake

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

Ingredients

  • 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

Method

  1. Preheat oven to 180°C/320°F. Grease and line a standard loaf tin.
  2. Combine yoghurt and bicarb in a small bowl and set aside for 5 minutes.
  3. 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.
  4. In a seperate bowl combine almond meal, flour, baking powder, cinnamon, salt currants and walnuts. Gently fold in wet ingredients.
  5. Transfer mixture into prepared loaf tin. Bake for 45-50 minutes, or until the centre of loaf is springy to touch.
  6. Cool on a wire rack for at least 5 minutes before removing from tin.
  7. 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.
  8. Spread Lemon Cashew Cream Icing on cooled cake and sprinkle with extra walnuts.

Note: I have tested the recipe above several times. It works. If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.

Substitutions

Coconut yoghurt: If you’re not avoiding dairy you can use regular natural yoghurt.

Coconut oil: I actually prefer this cake when it’s made with butter. Substitute with 70g of grass-fed organic unsalted butter.

Banana: This adds natural sweetness and moistness (soz), but can be substituted with pureed apple or pear.

Buckwheat flour: Substitute with spelt, arrowroot, gluten-free plain flour or regular flour.

Almond meal: Substitute with extra flour.

Currants: Substitute with dried fruit of your choice. Dates or apricots would taste delish! If you don’t want to use them at all it won’t effect the recipe to leave them out.

Lemon Cashew Cream Icing: If you’re not avoiding dairy, by all means make a classic cream cheese icing by processing 1/2 cup of cream cheese, juice and zest of 1/2 lemon and 1 tablespoon of raw honey.

 

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