Here’s my Carrot Cake with Cashew Cream Icing !
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By Rachel Grunwell
Here’s a recipe for Carrot Cake with Cashew Cream Icing that I created, which tastes really good.
1.5 Cups of Brown Rice Flour
½ Cup of Coconut Flour
½ Cup of Potato Flour
2 Tablespoons of Ground Chia
2 Teaspoons of Baking Soda
3 Teaspoons of Ground Cinnamon
Pinch of salt
1 Cup of Raw Sugar
½ Cup of Olive Oil
1 Teaspoon of Vanilla
5 Grated Carrots (peeled and grated)
½ Cup of Raw Walnuts (chopped)
1 Cup “Sour Milk” (mix 1 tablespoon of lemon juice to 1 cup of milk)
Turn oven to 180-degrees. Put baking paper in a baking tin and spray this with cooking oil. Sift the flours, ground chia, baking soda, cinnamon and salt in a bowl. In another bowl, whisk the eggs, sugar, olive oil, vanilla, carrots and sour milk. Next, combine both bowls of ingredients together and then add the walnuts. Place the mixture in the baking tin and bake for 45-minutes at 180-degrees (or a bit longer if you use a deep baking tin).
Cool on a wire rack and then ice. I used cashew cream icing.
To make the Cashew Cream Icing I just put 1 Cup of raw cashews in a bowl of filtered water for about four hours to soften. I then rinsed them and put the cashews in a blender with just a little fresh filtered water and blitzed them until smooth. I put the cashew “cream” in the fridge to thicken up and then put it into a piping bag (with a swirl tube on the end) and piped this onto the cake (but you could just spread it with a knife more quickly if you wish). I topped with edible flowers and served this up to the chief taste-testers – my kids. Oh and the bloke loved this cake too.
Give this recipe a go!!! It’s delicious and has just the right amount of sweetness. If you make it then please let me know what you think! Eve better send me a pic of your masterpiece so I can go ooooh and ahhhh and we can talk carrot cake!