Me and my Mum adore carrot cake, it’s one of our favourites! I’ve not made it since changing my diet but when I spotted the Love and Lemons Vegan Carrot Cake recipe a few days before my Mum was due to visit I knew it was meant to be! So on the second day of her visit we made it – with a few adaptions to make it gluten and refined sugar free – and it was absolutely delicious!! Instead of using cane sugar we used xylitol and swapped the cake & spelt flours for gluten free self raising and almond flours. Despite these changes the cake was perfectly sweet, light and fluffy!
The topping for this cake took it to the next level. The frosting is made from cashew and macadamia nuts and I actually prefer it to the traditional cream cheese topping! I love the sweet macadamia flavour that comes through with the subtle hint of sharp lemon. Its creamy, rich and so good that I ate a good amount straight from the blender it was so good! I will definitely be experimenting with nut vegan frostings on/in my cakes from now on!
- 1 1/4 cup gluten free self-raising flour
- 1 cup almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp pink Himalayan salt
- 1/2 cup applesauce (I made mine myself as shop bought can contain a lot of added sugar. Peel, core & chop 1 large cooking apple into small chunks, add to a pan with 2 tbsp water and cook on a low heat until the apple has softened completely.)
- 1 cup almond milk (or other plant based milk)
- 2 tsp vanilla essence
- 3/4 cup xylitol
- 1/2 cup melted coconut oil
- 2 cups grated carrot
- 1/2 cup raw macadamia nuts (soaked for two hours, drained and rinsed)
- 1/2 cup raw cashews (soaked for two hours, drained and rinsed)
- 1/4 cup almond milk (or other plant based milk)
- 1/4 cup pure maple syrup
- 2 tbsp melted coconut oil
- 1 tbsp lemon juice
- 1/4 tsp pink salt
- Preheat your oven to 325F/gas mark 3. Greese and line a loaf tin with vegan margarine or coconut oil.
- In a mixing bowl add your dry ingredients except the xylitol (GF flour, almond flour, baking power & soda, cinnamon, ginger and salt) and mix.
- In another bowl add the wet ingredients and xylitol (coconut oil, carrot, vanilla, apple sauce and xylitol) and mix until combined.
- Add the dry ingredients into the wet and stir until just combined.
- Bake for 50-55 minutes or until cooked through and a knife comes out clean. Remove cake from the tin and leave to cool on a drying rack. In the meantime make your frosting.
- For the frosting: add all of your ingredients into a high powered blender (I used the Optimum 9200 Next Generation power blender from Froothie UK as it's able to get the smoothest creamiest consistency) and blend until smooth. You may need to stop a stir it a couple pf times.
- Chill your topping for 30 minutes in the fridge before spreading evenly on top of the cake.
- Store your cake in the fridge. Enjoy :)