Carrot Cake with Cashew Frosting
Serves: 1
Prep time: 10 minutes
Cook time: 45 minutes
Ingredients
1 1/2 cups gluten free flour
4 tsp baking powder
1 tsp cinnamon
1 tsp all spice
1/4 tsp nutmeg
1/2 tsp ginger
3/4 cups ghee (140g)
1 1/2 cups coconut sugar
2 large eggs (room temp)
2 1/2 cups grated carrots from approximately 2 carrots
1 cup walnuts, roughly chopped + a few extra for garnishing
** pinch of salt to task
Icing
1 cup cashews
1/4 cup coconut cream from a can
2 tbsp maple syrup
1/2 tsp vanilla
Pinch sea salt
Directions
1. Start by preparing the icing: Add all the icing ingredients to a high speed blender and blend on high until smooth. Transfer to a container and place in the fridge to set for minimum 1 hour or overnight.
2. Pre heat oven 180C.
3. Add all your dry ingredients into a mixing bowl and whisk to combine.
4. In a seperate bowl add the ghee and coconut sugar. In a large mixing bowl or the bowl of a stand mixer, using an electric beater/whisk attachment, cream ghee and sugar together until well combined.
5. Add eggs and vanilla and beat until well combined and light and fluffy.
6. Fold in the grated carrot.
7. Next, add half of the dry mixture and fold to combine, then add in the other half and fold to combine until a soft batter is formed.
8. Gently fold through the chopped walnuts.
9. Transfer the mixture to a lined loaf pan.
10. Bake for 45-50 minutes until a skewer inserted into the middle comes out clean.
** Hot Tip: The top should spring back when slightly pressed. Let cake cool in pan for 15 minutes.
11. Remove cake from pan by turning it over onto a wire cooling rack. Tap on the pan slightly to help the cake come out. Let cake cool completely on the wire rack.
12. Spread the icing over the cooled loaf. Top with some extra walnuts and a sprinkle of cinnamon.
Serve and enjoy!
**Store in a sealed container in the fridge.
