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Carrot Pecan Cake with Vanilla Cashew Icing

Carrot Pecan Cake with Vanilla Cashew Icing 1
Time
Prep: 15 minutes Baking: 40 minutes
Contributed by
Honest to Goodness Community
Serves
10
Vegan, wheat-free and refined sugar-free carrot cake recipe made using wholesome organic ingredients! Topped with a heavenly cashew icing speckled with vanilla bean.

Cake:

  1.  Preheat the oven to 160C (fan-forced).
  2. Grease a loaf tin with coconut oil.
  3. In a high speed blender or food processor combine the dates, tahini, coconut oil, maple syrup, coconut milk and water.
  4. In a large mixing bowl, combine all the dry ingredients (almond meal, buckwheat flour, coconut flour, grated carrot, chia seeds, baking soda, vanilla bean powder, ginger, cinnamon and chopped pecans).
  5. Mix the dry ingredients with the wet ingredients and place in the oven.
  6. Cook for 40 minutes before setting aside to cool.

Icing:

  1. Place all icing ingredients into a high speed blender until smooth. (this may take several minutes)
  2. Refridgerate for 30mins - 1 hour to set.
  3. Spread the set icing over the cooled carrot, pecan cake loaf.

SHORT DESCRIPTION

Vegan, wheat-free and refined sugar-free carrot cake recipe made using wholesome organic ingredients! Topped with a heavenly cashew icing speckled with vanilla bean.

DESCRIPTION

Cake:

  1.  Preheat the oven to 160C (fan-forced).
  2. Grease a loaf tin with coconut oil.
  3. In a high speed blender or food processor combine the dates, tahini, coconut oil, maple syrup, coconut milk and water.
  4. In a large mixing bowl, combine all the dry ingredients (almond meal, buckwheat flour, coconut flour, grated carrot, chia seeds, baking soda, vanilla bean powder, ginger, cinnamon and chopped pecans).
  5. Mix the dry ingredients with the wet ingredients and place in the oven.
  6. Cook for 40 minutes before setting aside to cool.

Icing:

  1. Place all icing ingredients into a high speed blender until smooth. (this may take several minutes)
  2. Refridgerate for 30mins - 1 hour to set.
  3. Spread the set icing over the cooled carrot, pecan cake loaf.

INGREDIENTS

CAKE

1 cup organic almond meal
1/4 cup organic buckwheat flour
1/4 cup organic coconut flour
1/2 cup organic coconut oil
1/4 cup organic coconut milk
3/4 cup water
1 cup of grated carrots
2 tbsp organic chia seeds
1 tbsp organic tahini
2 tsp baking soda
2 tsp organic vanilla bean powder
5 organic Medjool dates
1 tbsp organic maple syrup
1/2 tbsp fresh ginger
1 tsp organic cinnamon powder
1/2 cup pecans, chopped

ICING

1/2 cup organic cashews
1/3 cup organic coconut oil
1/4 cup organic coconut milk
1 tsp organic vanilla bean powder
2 tbsp organic maple syrup

Method

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  • Organic Medjool Dates - Medium Premium 1KG 1 Organic Medjool Dates - Medium Premium 1KG 2
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  • Organic Black Chia Seeds 250g 1 Organic Black Chia Seeds 250g 2
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    Organic Black Chia Seeds 250g

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  • Organic Maple Syrup 250ml 1 Organic Maple Syrup 250ml 2
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  • Organic Coconut Milk 400ml 1 Organic Coconut Milk 400ml 2
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    Organic Coconut Milk 400ml

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  • Organic Virgin Coconut Oil 1L 1 Organic Virgin Coconut Oil 1L 2
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  • Organic Hulled Tahini 375g 1 Organic Hulled Tahini 375g 2
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  • Organic Cashews 200g 1 Organic Cashews 200g 2
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    Organic Cashews 200g

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  • Organic Buckwheat Flour 1KG 1 Organic Buckwheat Flour 1KG 2
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  • AUSSIE GROWN
    Australian Pecans 150g 1 Australian Pecans 150g 2
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    Australian Pecans 150g

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