Carrot Cake Slice with Cashew Maple Icing (Gluten, Dairy, & Refined Sugar Free)


Every so often I work up something in the kitchen which leaves me dancing in joy and delight.

THIS was one of those times.

Carrot Cake I have made before, and I LOVE! I’ve posted a previous recipe with the most delicious yoghurt ‘icing’ – I’ve made it many many times since (it has been my go-to cake topping for quite some time). But this time round I felt like trying my hand at a dairy-free, cashew based ‘icing’.

I whacked a few wonderful wholesome ingredients into the high-speed blender (the kitchen appliance I think I might actually love), let it work it’s magic, and WOW. I was childishly excited with the results. Firstly it turned out smoother than I expected, secondly; it was wildly creamy – you’d never know you were skipping the dairy. I’m sold on cashews.

Ok. Enough of blowing my own horn. I’m just a little excited here. But it’s time to get down to the nitty gritty…

Tips: Start out with the “soaking the cashews” part – it takes about a good 3 hours to get them nice and soft so your icing is more likely to be lusciously smooth (note: don’t soak them tooooo long, a.k.a overnight, otherwise they can turn a purpley colour). Also, you’ll also get the best results using a high-speed blender. If you don’t have one, see if you can borrow one or whip this recipe up with a friend who has one. If all else fails, blitz it for as long as you can in a food processor or ‘magic bullet’.

Happy baking friends!

(P.S As for the confusing “cake/slice”; it’s pretty much a cake, just cooked in a slice tin… )



Carrot Cake Slice & Cashew Maple Icing

2 cups carrots, peeled & grated
3 eggs
4 tbsp honey (or pure maple syrup)
2 cups ground almond
4 tbsp tapioca flour
1 tbsp coconut flour
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
2 tbsp walnuts, chopped
2 tbsp fresh pineapple, chopped into small pieces
2 tbsp raisins

1 cup raw cashews (soaked in water for 3 hours, then drained & rinsed)
1 tbsp lemon juice
2 tbsp full-fat coconut milk
2 tbsp pure maple syrup or raw honey
1 tsp vanilla extract
1/8 tsp cinnamon (optional)
pinch salt

2-3 tbsp chopped walnuts, to decorate


Preheat the oven to 160’C/320’F. Line a baking tin (I used a 20cmx25cm sized tin) with baking paper and grease the exposed sides with coconut oil.

Add the carrots, eggs, and honey to a large bowl. Whisk together briskly until it is well incorporated. Add the remaining ingredients and combine it all well by hand so everything is well mixed and dispersed.

Pour the mixture into the prepared tin. Bake for 20-25 mins (or until the cake is golden brown and springy to the touch). Set aside to cool for 15mins then cool completely on a wire rack.

For the icing…

Place all the ingredients in a high powered blender then blitz on high until you reach a glorious smooth consistency – about 3-5 mins (you may need to stop a couple times during the process to scrape down the sides)

Spread it evenly over the top of the cake/slice and sprinkle with chopped walnuts if so desired.

Best if eaten that day but will keep for 3 days if stored sealed and refrigerated.


6 thoughts on “Carrot Cake Slice with Cashew Maple Icing (Gluten, Dairy, & Refined Sugar Free)

  1. CW says:

    This cake was phenomenal! I did change a few things- more arrowroot instead of coconut, olive oil, maple syrup, no walnuts, and then added cloves. But still, brilliant job with the recipe!!

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