Grain-free Carrot Cake with Cashew Cream Cheese Icing

Carrot cake Carrot cake Carrot cake Carrot cake Carrot cake
Because my paleo Chocolate Courgette Cake was such a success, I decided to adapt the recipe to make a different veggie cake. The base ingredients are much the same but I swapped the courgette for carrot and added some warming spices. I do have another  delicious carrot cake recipe on my blog which is also gluten and dairy free, but this one is grain free too!

We got our first Cornish Veg Box delivery a couple of weeks ago so I wanted to put the delicious local carrots to good use in this cake! Carrot cake is one of my absolute favourite cakes so I had to work out a way to still enjoy it on the paleo diet. This grain free carrot cake is ultra moist, sweet, and packed with the spicy flavours of cinnamon and ginger. The creamy icing with the crunch of the nuts make the most delicious topping too!

Keep this cake in the fridge all week…but I doubt it’ll last longer than a day or two.

Grain-free Carrot Cake with Cashew Cream Cheese Icing

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serving Size: Serves 6-8

Grain-free Carrot Cake with Cashew Cream Cheese Icing


  • Carrot Cake
  • 2 ripe bananas
  • 2 eggs
  • 1/4 cup pure maple syrup
  • 1 cup ground almonds
  • 1/4 cup mixed ground flaxseed + chia (I used Bioglan)
  • 1 tsp vanilla extract
  • 1 tsp bicarb soda
  • 1 cup grated carrot
  • Cashew Cream Cheese Icing
  • 1 cup cashews (soaked in boiling water for 1 hour)
  • 1/2 cup brown rice milk (or any other plant based milk)
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp melted coconut oil
  • Topping
  • Handful of chopped nuts


  1. Preheat oven to 180C/gas mark 4.
  2. Mash your bananas and add to your food processor along with the rest of the wet ingredients (eggs, maple syrup and vanilla).
  3. I used my OPTIMUM THERMOCOOK as my food processor. I used the function 'KNEAD' for 1 minute. If you're using a regular food processor, mix until combined.
  4. Add in the rest of the ingredients (ground almonds, bicarb, flaxseed + chia and grated carrot) and select 'KNEAD' again. Or if using a regular food processor mix until just combined.
  5. Grease and line a round cake tin. Pour in the cake batter and spread evenly.
  6. Bake for 30 minutes or until a knife comes out clean. Once done, remove from the oven and set aside to cool before removing from the tin.
  7. Once the cake is cool, make the icing...
  8. Drain your cashews and add to a high powered food processor along with the milk. I used my Optimum 9200 Power Blender for this as it makes the smoothest, creamiest icing! Blend for a minute or two. Add in the rest of the ingredients and blend until ultra smooth - this may take a few minutes. Put the frosting in the fridge for 1/2 an hour to firm up a little.
  9. Spread the frosting evenly on the top of the cake and top with some chopped nuts of your choice - I love walnuts! Enjoy :)
SS x


  1. Anita February 22, 2016 / 5:51 pm

    What maple syrup is the best? How can make carrot cake taste light if adding oil, what oil is light? I know coconut oil is goid but I cannot stand the aroma.

    • Sophia March 7, 2016 / 3:01 pm

      I like to buy pure maple syrup but I don’t have a preference over the brand. You could use avocado oil or olive oil. This cake doesn’t contain much oil so whatever oil you use, shouldn’t make it taste heavy.

  2. Katie Cupcake February 23, 2016 / 3:40 am

    Ooh this looks so yummy, good job! 😀 x

    • Sophia March 7, 2016 / 2:56 pm

      Thank you so much Katie! x

  3. Choclette February 27, 2016 / 8:05 pm

    Another stunning looking cake. Cashews are just such brilliant nuts for making creams and spreads.

    • Sophia March 7, 2016 / 2:53 pm

      Thank you lovely! I don’t know what I’d do without cashews to be honest – I’m loving using them to make vegan cheese at the moment!

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