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Carrot Cake with Cashew Nut Icing
Carrot Cake with Cashew Nut Icing
added by Maytime

This is a really light and fluffy carrot cake. It uses sunflower oil instead of butter and the carrot is really finely grated so that the texture is nice and springy. The cashew nut icing is a tasty and healthy alternative to butter icing.

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Prep time
  • Approximately 30 minutes
Cook Time
  • 50 minutes
Servings
  • 8 large slices of cake
Ingredients
  • 175ml sunflower oil
  • 175g golden caster sugar
  • 3 free range eggs
  • 140g finely grated carrots
  • 175g plain flour
  • 1tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1tsp cinnamon
  • pinch of nutmeg
  •  
  • 1 cup of cashew nuts (soaked over night in water)
  • 1/4 cup apple juice
  • 1/2 tsp vanilla essence
  • 2 dates (pitted)
  • 1 tbs organic honey
  •  
  • Roasted cashew nuts for decoration
  •  
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Directions

Whisk the oil and sugar together until light and fluffy (I used an electric whisk for this) Add the eggs one by one and continue to whisk until the mixture has become really light in colour.

Next fold in the carrots followed by the remaining dry ingredients. Place into a greased cake tin (I used a 7 inch one) and bake at 180c for approximately 50 mins (until a knife comes out clean)

While the cake is cooling you can start on the icing. Drain the cashew nuts discarding the water then blend all the ingredients together until the mixture is smooth (this might take a few minutes depending on the speed of your blender) You can add a little more of the apple juice if required. When the cake has completely cooled spread the icing mixture over the top and finish off with some roasted cashew nuts.

If you would like more details and photos click here

  

5 replies
Replied on

Hi Isabelle,

YES! you can switch the the sugar for agave nectar, maple syrup or even honey. Take a look here - I have already tried it with maple syrup: http://www.maytime.org/chilled-carrot-and-coconut-cake/

You don't have to use coconut oil like I did... you can still use the sunflower oil if you prefer.

Replied on

I haven't made this cake yet but I would very much like to. However, as we can't eat sugar at all, do you think I could swap the sugar for a natural alternative such as coconut "sugar"or agave syrup/rice syrup? I would like to make it for my baby daughter. if anyone could come up with an alternative, that would be brilliant. thank you so much.

Replied on

Hi gowumpky,

So sorry I have not got back to you sooner! The main reason to soak the nuts is beacuse it makes them a lots softer to blend... you don't have to soak them but it will make the consistancy of the icing smoother.

Thanks,
Maytime

Replied on

can anybody tell me why the cashew nuts have to be soaked over night please.

Replied on

Really nice cake. Tried it with orange juice instead of apple juice and was brill :)

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