Carrot Cake with Cashew Cream Icing

Carrot Cake with Cashew Cream Icing



  • 2 cups ground almonds
  • 3/4 cup tapioca flour
  • 1 tsp baking soda
  • 2 Tbsp cinnamon
  • Pinch of sea salt
  • 2 ripe banana
  • 4 eggs
  • 1/2 cup Coconut Oil, melted
  • 1/4 cup maple syrup 
  • 1 tsp vanilla extract
  • 2 medium-sized carrots, grated
  • 1/2 cup walnuts
  • 1/2 cup sultanas


  • 1 cup cashew nuts, soaked in water overnight
  • 1/4 cup Coconut Oil, melted
  • Juice of half a lemon
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup water

Optional toppings: walnuts, goji berries, pumpkin seeds. 


  1. Pre-heat the oven to 180 degrees fan bake.
  2. In a large bowl whisk together the dry ingredients. 
  3. In a separate bowl mash the banana, and then add the rest of the wet ingredients, mix well.
  4. Fold together the wet ingredients and dry ingredient together with the grated carrot, walnuts and sultanas. 
  5. Pour the batter into a cake tin. 
  6. Bake for 45 – 60 minutes until the cake is cooked through.
  7. To check the cake is cooked through, insert a knife into the middle, the knife should come out clean. If there is still raw mixture on the knife then put the cake back in the oven for another 5 minutes. 
  8. Leave to fully cool down before you ice it.
  9. To make the cashew icing, blend together all of the ingredients in a high powered blender or food processor. 
  10. Ice the cake with the cashew icing, if the icing is runny leave it in the fridge to firm up a little. 
  11. Store the cake in the fridge for up to 4 days or freeze for up to a month. 

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