Autumn is slowly approaching and I was craving the warm flavours of carrot cake and cinnamon. It is a great way to ease into the season and beat the cloudy days.
This cake is packed full of flavour and with ingredients like banana, carrot and Brazil nuts it is also a healthy treat. The cashew cream-“cheese” frosting gives a rich texture with natural whole food fats.
Say hello to autumn! A carrot version of the traditional banana bread with seasonal flavours. Healthy, nutritious and utterly delicious.
| Prep Time | 10 minutes |
| Cook Time | 40-50 minutes |
| Servings |
slices
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Ingredients
- 1 cup AP Flour
- 1/2 cup Buckwheat Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Cinnamon
- 1/2 tsp Ginger powder
- 1/4 cup Coconut Flakes shredded
- 1/4 cup Brazil Nuts chopped
- 1 1/2 cups Carrots grated
- 2 Bananas ripe
- 1/4 cup Agave Nectar
- 2 tsp Vanilla Extract
- 1/2 cup Cashew Milk
- 1 tbsp Coconut Oil virgin
For the frosting:
- 1 cup Cashew Nuts raw and soaked
- Lemon Juice from 1 lemon
- 1/2 tsp Lactic Acid
- 2 tbsp Agave Nectar
- 2 tbsp Cashew Milk
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- Pinch of Salt
Ingredients
For the frosting:
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Instructions
- Preheat your oven to 180°C. Lightly oil and flour a loaf tin.
- Combine all the dry ingredients in a bowl.
- Mix in the grated carrot and set aside.
- Blend the bananas, agave nectar, vanilla extract until smooth.
- Add to the dry ingredients along with the cashew milk and coconut oil.
- Mix with a spatula until combined.
- Place the mixture in the loaf tin and bake for 40-50 minutes.
For the frosting:
- While the cake is baking, you can prepare your frosting.
- Place all the ingredients in your blender or food processor bowl and blend until smooth.
- You can adjust the thickness by adding a little more cashew milk. You want it to be dense enough so that it stays on top of the cake.
- When the cake has completely cooled down on a plate, decorate with the frosting and toppings of choice.
Recipe Notes
Jo's Tips
- You can use any type of plant milk. I chose cashew milk to complement the frosting.
- As with any cake, sifting your flour makes mixing much easier.
- Make sure the lactic acid you use is labelled as vegan.
- You can completely skip the coconut oil to make it oil-free.
- Soaking the cashews help achieve a smooth frosting. You can soak in cold water overnight or if you're in a hurry, soak in boiling water for 1-2 hrs.
Inspired by this recipe.