Carrot Loaf Cake with Cashew Cream Cheese Frosting
- Mary Draper
- 2 days ago
- 2 min read
Yes I know Easter is over, but I am still loving everything carrot & I hope you are too! Today I’m making an almond flour based carrot cake loaf, with freshly grated carrots, warming spices (like cinnamon, ginger & cloves), and topped with the creamiest cashew-cream-cheese frosting that I could eat but the tub. (Can’t/don’t do cashews - simply swap for an equal weight almonds or even almond flour).
Carrot Loaf Cake
Ingredients
1/3 cup (75g) coconut sugar
1/4 cup coconut oil, melted
2 eggs, room temperature
3 tbsp maple syrup
1 tsp vanilla
1 cup (124g) almond flour
1/4 cup (32g) tapioca flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp sea salt
1 cup (130g) finely grated carrots
Optional: 1/2 cup pecans, toasted & rough chopped
Optional: 1/2 tsp orange zest
Instructions
Preheat oven to 325F. Line loaf pan with parchment.
In a bowl, whisk together wet ingredients: coconut sugar, melted coconut oil, eggs, maple syrup, & vanilla.
In a separate bowl, whisk together all dry ingredients
Add dry ingredients to wet & mix until combined
Fold in finely grated carrots & any optional add-ins
Transfer batter to prepared loaf pan
Bake for 55–70 min, until the centre is set & a toothpick comes out mostly clean
Cool in pan for 45–60 min, then remove & cool completely
For best results, chill 30–60 min before frosting or slicing
Cashew Cream Cheese Frosting
Ingredients
1 1/4 cup (186g) cashews*, soaked overnight (or quick soak in boiling water)
1/3 cup coconut cream
1/4 cup coconut oil, melted
2.5 tbsp lemon juice
2 tsp vanilla
6 tbsp maple syrup
Pinch sea salt
Instructions
Drain cashews & add to blender with remaining ingredients
Blend until completely smooth (1–3 min) scraping down as needed
Chill until thick & spreadable
Spread over fully cooled loaf
Who else is still loving carrot??? or is it time for a springy-lemon series?
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