This carrot cake is packed full of fresh nutritious goodness and bursting with delicious flavours such as sweet carrots, ginger, orange, lemon, cinnamon and vanilla. I made this recipe for you all to enjoy over easter however it is perfect for any time of the year.
The main ingredients include Carrots which are high in fibre and full of vitamin A, vitamin k, vitamin C and a great source of antioxidants. Dates are high in fibre and add a wonderful sweetness to this recipe. Ginger adds that kick of spice and also very good for digestion and has anti-inflammatory properties. Oranges taste really delicious in this recipe and contain high amounts of vitamin A in the form of carotenoids and are also high in fibre. Oats are rich in fibre and help to lower cholesterol. If you are gluten intolerant I suggest using “gluten free” oats or alternatively you could try buckwheat flour or quinoa flakes.
Of course carrot cake wouldn’t be complete without a creamy lemon and orange cashew frosting! Cashews are a great alternative to cream cheese. When soaked and blended they become a smooth and creamy texture Similar to cream cheese frosting. I used coconut cream to make it extra creamy however I have used coconut milk for this recipe too and it also works perfectly! The addition of lemon and orange gives this frosting a delicious citrus flavour.
If you love carrot cake but want a healthier option then I suggest giving this one a try;) also if you have and questions or just want to say hey! let me know in the comments below because I’d love to hear from you xx
- 1½ cups oat flour (Simply blend oats into flour)
- 3 cups grated carrots
- 2 cups medjool dates, seeds removed
- ½ cup macadamia nuts or nuts of choice
- ½ cup freshly juiced orange
- ½ zest of an orange
- 1½ Tbs grated ginger
- 1 Tbs coconut oil
- 1 tsp cinnamon
- ½ tsp vanilla powder
- Creamy Cashew Icing
- 2 cups cashews
- 1 cup coconut cream or milk, refrigerated overnight
- 5 medjool dates, seeds removed
- ½ medium sized orange, juiced
- 1 medium sized lemon, juiced
- 1 Tbs orange zest
- 1 Tbs lemon zest
- ½ tsp vanilla powder
- ½ tsp cinnamon
- 2 Tbs coconut oil
- Dash of maple syrup
- Pumpkin seeds
- Grated carrot
- Maple syrup
- Soak the cashews for 2+ hours in water.
- I like to make the frosting first so it can cool in the fridge. Simply blend all icing ingredients until smooth, pour into a bowl, and set in fridge.
- Blend all cake ingrendets until well combined.
- Line the bottom of a springform cake tin with baking paper (mine was a 20cm cake tin so I suggest that size or smaller) and transfer half of the cake mixture into the tin and smooth out with a spoon.
- Take the frosting out of the fridge and transfer half of the mixture onto the cake, smooth out with spoon and place in freezer for about 2 hours or until the frosting has hardened.
- Transfer the rest of the cake mixture onto the icing layer and smooth out with a spoon. Place back in freezer for at least an hour to harden slightly.
- When you are ready to serve, take out of the freezer, gently remove the cake from tin using a butter knife to loosen around the edges and place on a cake serving plate.
- Top with remaining frosting and decorate with pumpkin seeds, grated carrot, pistachios and a drizzle of maple syrup (optional but tastes amazing!).
- Store in fridge or in freezer to keep for longer however take out of the freezer for at least 15 mins before serving.
Enjoy and share the goodness with family and friends xx