Spiced Carrot Cake

Spiced Carrot Cake with a Turmeric & Coconut Frosting

vegan, gluten free, refined sugar free

A healthful carrot cake made with buckwheat flour, which is naturally gluten free, rich in antioxidants, minerals and contains a healthy dose of fibre. Combined with a mix of warm spices, a hint of lemon and LOTS of carrots for a deliciously moist cake. Topped with a refreshing coconut and cashew based frosting with a kick of turmeric to brighten up your day and for anti-inflammatory benefits - this is a perfect sweet treat to pair with a cup of tea.

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Serves: 12 - 24
Prep time: overnight plus 20-25 minutes
Cook time: 30-40 minutes
Utensils needed: 9x9 inch baking tin, a large mixing bowl, small bowl x 2, a measuring jug or bowl

• Cake Ingredients

  70g raisins

  60-80ml lemon juice

  2 flax eggs (2 tbsp flaxseed mixed with 6 tbsp water)

  200g buckwheat flour

  100g ground almonds

  150g coconut sugar

  1 tsp baking powder

  1/2 tsp bicarbonate of soda

  1 tsp ground cinnamon

  1/4 tsp ground ginger

  1/4 tsp ground nutmeg

  1/4 tsp ground cardamom

  Pinch of sea salt

  200ml almond milk

  50g coconut oil, melted

  1 tsp vanilla extract

  Zest of 1 lemon

  240g carrot, grated (no need to peel, just scrub and wash well)

• Frosting Ingredients

  150g coconut cream or 1 can of coconut milk, chilled in the fridge overnight (see notes)*

  100g raw cashews, soaked for 4 hours

  80ml maple syrup

  2 tbsp coconut oil, melted

  1 tsp ground turmeric

• To serve

  Garnish with chopped nuts e.g. pistachios, pecans, walnuts or a combination.

• Cake method

  1. Preheat the oven at 180°C/ 160 °C fan / gas mark 4 and line a 9x9 inch cake tin with parchment paper.

  2. In a small bowl, soak the raisins in the lemon juice for 15 minutes until they plump up.

  3. In another small bowl, make the flax egg by mixing together the flaxseed with the water and set aside for 10 minutes to thicken.

  4. Meanwhile, in a large bowl whisk together the flour, almonds, sugar, baking powder, bicarbonate of soda, spices and salt and mix until well combined.

  5. In a separate bowl or measuring jug stir together the almond milk, melted coconut oil, vanilla extract and lemon zest. Pour the liquid and the flax eggs into the bowl of dry ingredients and mix with a wooden spoon until well combined and no lumps remain.

  6. Stir through the carrots.

  7. Pour in the soaked raisins and soaking juice and gently fold in using a spatula. You will notice that the mixture starts to expand - this is the bicarbonate of soda reacting with the lemon juice, which helps the cake to rise. Be careful not to over mix as you want the cake to be as fluffy as possible, especially as there are no gluten-containing ingredients.

  8. Pour the cake batter into the lined baking tray and bake in the oven for 30-40 minutes.

  9. Test the centre with a toothpick. If it comes out pretty clean, the cake is done. If not, continue to bake until cooked through.

  10. Once cooked, remove from the oven and set aside for 15 minutes before removing from the tin and placing on a wire rack to cool completely.

• Frosting method

  1. Drain and rinse the soaked cashews.

  2. Place them in the blender along with the other ingredients.

  3. Blend until the cream is silky and smooth. If it starts to separate, don’t worry, just keep blending until it’s smooth.

  4. Pour into a container, cover and put in the fridge for at least 2-3 hours to set. Ideally, I make this the day before so it’s really set and then remove it from the fridge 10-20 minutes before ready to spread on top of the cooled cake.

  5. The frosting can be stored in the fridge in an airtight container for 5-7 days or in the freezer for up to 1 month.

• To Assemble

  1. Once the cake has completely cooled and you are ready to serve, evenly spread the frosting on top of the cake.

  2. Garnish with your favourite nuts. I topped with chopped pistachios for an extra element of colour but walnuts, almonds or pecans work nicely too. Or a combination!

  3. Slice into 12 large squares or 24 small squares and serve.

• Notes

  • Best served and eaten fresh but can be stored in an airtight container in a cool dark place for 3 days.

  • Feel free to make this cake in a round 9 inch tin if you don’t have a square one but it probably would only make 8-10 servings without the slices being too thin. Whereas a 9x9inch square cake you can slice up to 24 pieces.

  • To make a layered cake, double the recipe and bake in two separate baking tins.

  • If you’re short for time, soak the cashews in boiled water for 20 minutes instead. However, soaking in cool water over 4 hours will retain more nutrients.

  • *Coconut cream is the thick part that sits at the top of a can of coconut milk. Store in the fridge overnight to separate the milk fat and solidify on top. Use a spoon to scoop out the solidified coconut cream. I use Biona’s coconut milk, which has 60% coconut or I use their coconut cream, which is 80% coconut. The higher the coconut content, the better! Look out for additives, stabilisers and emulsifiers in cans of coconut milk. Ideally, you want to be choosing coconut milk that contains only 2 ingredients - coconut and water!

• Allergens

  Nuts