Carrot Cake with Cashew 'Cream Cheese' Icing


If you have a special occasion coming up (or just feel like making something a bit fancy and delicious), give our carrot cake a try! This was based from an old photocopied recipe I had that my mother in law gave me except without the refined sugar, gluten and with some added extras of course! Instead of the typical cream cheese icing, we have decided to go dairy free too and try cashews instead. It is such a beautiful cake that you wouldn't know was gluten free, dairy free and refined sugar free-I promise! The kids will absolutely love it too. Keep the chopped nuts out for younger toddlers. It keeps in the fridge for a few days though I doubt it will last that long.

How is it loaded? Although certainly a treat, this cake includes a boost of vitamin A from the carrots, healthy monounsaturated fat using olive oil and additional protein with cashew cream icing. 

Makes 1 x 20cm cake



  • 1 cup of olive oil
  • 3/4 cup of erythritol (or powder sweetener of choice though use less is using stevia)
  • 3 free range eggs
  • 1.5 cups of gluten free self raising flour
  • 1/2 tsp bi carb soda
  • 1.5 tsp cinnamon
  • 1/2 tsp ground cloves
  • 2 cups of grated carrot (2 large carrots)
  • 1/2 cup of organic/oil free raisins
  • 1/2 cup of chopped walnuts (optional)


  • 1.5 cups of raw cashews (soaked for a couple of hours and drained)
  • 1/2 cup of coconut cream
  • zest and juice of 1 medium lemon 
  • 1 tsp vanilla paste
  • pinch of salt
  • 1/3 cup of rice malt syrup
  • 1 tb coconut oil (liquid)


  • Preheat oven to 175C fan forced and line a 20cm cake tin with Agreena wraps or baking paper.
  • Using an electric beater, mix the oil, erythritol and eggs for a few minutes until pale and creamy.
  • Sprinkle over dry ingredients and then fold to combine. Add carrots, raisins and walnuts if using and mix until combined.
  • Pour into prepared cake tin and bake for 35-45 minutes until cooked through-if a skewer comes out clean after being inserted in the middle it is cooked. All oven's are different so it may take a little longer. 
  • Allow to cool in pan for 5 minutes and then turn out onto a wore rack to cool completely.
  • For the icing: combine all ingredients in a high powered food processor and process until smooth and creamy. Put in a bowl in the freezer for half an hour. Take out from the freezer and whisk  with a hand whisk for a few minutes. Put back in the freezer and repeat the process. It will be rich and creamy ready to spread on your beautiful cake. Enjoy.


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