I absolutely love carrot cake and this was such a delight. The cashew nut frosting was so creamy and delicious. Definitely my favourite cake and goes perfectly with a cup of tea or coffee ☕️


For the cake:
🥕4 carrots, grated
🥕2 cups (250g) all purpose flour
🥕2 tsp baking soda
🥕1 cup of brown sugar (add more or less depending on your preference).
🥕1 cup (125g) of chopped walnuts
🥕1 tsp of apple cider vinegar
🥕5 tsp of olive oil
🥕2 flax eggs (2 tbsp ground flaxseed meal with 6 tbsp water).
🥕1/4 cup of a plant based milk
🥕1/2 cup of pistachios, chopped

Cashew nut frosting
🥕1 cup (125g) of cashew nuts soaked overnight in cold water
🥕1/2 a lemon, squeezed 🍋
🥕1 tsp of vanilla extract
🥕3 tsp of agave syrup (or an alternative)
🥕3 tsp of brown sugar
🥕1/4 cup of melted coconut oil

1. Preheat the oven to 180degrees.
2. In a large bowl, mix all the dry ingredients together (flour, brown sugar, baking soda, walnuts and grated carrots).
3. In another bowl, mix together the wet ingredients (flax egg, olive oil, plant-based milk, and apple cider vinegar).
4. Combine the wet and dry ingredients together. Mix well until the texture is smooth.
5. Line a baking tray with some baking paper and olive oil. Pour the mixture in the tray and cook for 40-45 mins or until when a toothpick is inserted comes out clean.
6. In the meantime, make the frosting by blending the cashew nuts in a food processor. Then, add the lemon juice, syrup, sugar, vanilla extract and coconut oil.
7. Once the cake has cooked, spread the cashew nut frosting on the top. Finally, sprinkle the pistachios on top along with some more grated carrots.

Leave to set and then enjoy!