Carrot Cake & Cashew Cream Frosting {oil & refined sugar free}

Tuesday, January 30, 2018

When it comes to a delicious, homemade and oh so decadent cake, I am 100% not the kind of person who can stop at one slice - it doesn't matter how rich and filling the cake may be, portion control just doesn't exist for puddings (am I right, or am I right)?! So I decided to put together a healthy (or at least healthier) decadent layer cake, where I won't need to stop at just one slice! It's something of a banana bread, meets carrot cake creation that's sandwiched with a ridiculously creamy cashew frosting and tastes far more decadent than you might expect from a whole foods cake. Sweet, moist and rich and this cake is everything you could want in a carrot cake and, best of all, it ticks the most important cake based criteria and goes perfectly with a cuppa.

For the cake you will need:
- 150g oat flour
- 150g self raising flour
- 1.5 teaspoons bicarbonate of soda
- 100g coconut sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 flax eggs (2 tbsp flax & 6 tbsp water)
- 2 ripe bananas
- 1/2 can full fat coconut milk
- 4 medium carrots
- 75g raisins
- 25g walnuts (plus a handful extra to decorate)
- orange zest to decorate

For the cashew frosting you will need:
- 250g cashews (soaked in water overnight)
- 1/2 can full fat coconut milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract

Start by lining the base of two cake tins with baking paper and preheating your oven to 175 degrees Celsius.

Then, place your soaked cashews, coconut milk, maple syrup and vanilla extract in a food processor and combine until totally smooth. Once combined, transfer to a bowl and place in the fridge to chill.

In a bowl, combine your oat flour, self raising flour, bicarbonate of soda, spices and coconut sugar, then place to one side.

In a separate bowl, mash your bananas and combine with your coconut milk, then add to the dry ingredients along with your flax eggs and stir to form a batter.

Now, grate your carrots and roughly chop your walnuts, then add to the batter along with the raisins.

Spoon an even amount of batter into each cake tin, then place in the oven to bake for 35 minutes.

Once baked, turn your cakes out onto a cooling rack and allow to cool completely before frosting.

Once cool, place half of your frosting in the centre of the cakes and spread the rest on top. Decorate with some chopped walnuts and a little orange zest, then slice up and serve alongside a big mug of tea for the perfect cosy afternoon treat.

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