I don’t know why some people say that carrot cake is supposed to be baked in autumn/winter period. I mean, I get that carrots and all the spices used for that cake fit in the autumn mood, but hey, it’s not just some sad bad weather cake. It’s a carrot cake, it’s a brand on its own! So I think that spring or summer is just as good if not better to enjoy that gorgeous taste.
This cake is super moist and soft. And of course, very easy. The only thing to remember is to soak the cashews the night before and you’re all sorted. So really, nothing can go wrong!
Let’s get going!
For the cake:
- 275g flour (I used half plain flour and half buckwheat flour)
- 3 tsp baking powder
- 2 tsp baking soda
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- 220g brown sugar
- 150g coconut oil (melted)
- 350ml almond milk
- 400g grated carrots
- 100g chopped walnuts
- a pinch of salt
For the icing:
- 200g cashews, soaked overnight and drained
- juice squeezed from ½ lemon
- 100 ml almond milk
- 4 tbsp maple syrup
- a pinch of salt
- Start with making the frosting. Put all the ingredients in a food processor or high-speed blender and blend until smooth, which might take a good few minutes. Depending on how creamy your cashews are you might need to add a little bit extra almond milk. When ready, put the frosting in a bowl and leave in the fridge.
- Preheat the oven to 180 degrees. Lay a square 8-inch baking tin with baking parchment.
- In a bowl, mix all the dry ingredients. Add wet ingredients and mix well. Lastly, add the carrots and walnuts and mix thoroughly.
- Pour the mix into the baking tin and put in the oven. Bake for 30-40 min or until a wooden stick comes out dry.
- When baked and chilled, put the frosting on top and sprinkle with some chopped walnuts or whatever you fancy. After the first 24h store in the fridge.