This cake is really easy to make and is moist and delicious. You can serve it plain or with the cashew and lemon buttercream topping.
Adding carrots and chia increases the fibre in this cake. As an added benefit, chia also provided omega 3 fats and protein.
There are a number of ways to replace eggs in cake – chia seeds soaked in liquid is one option which is used in this recipe. The oil and the apple puree also help to make this cake moist when using gluten free flours.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
1Ib loaf cake
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Ingredients
Carrot Cake
- 180 g gluten free flour
- 120 g grated carrots
- 2 tsp Baking powder
- 1 tsp ground cinnamon
- 50 g Raisins
- 80 g Xylitol
- 100 ml olive oil
- 175 g apple puree
- 1 tsp vanilla extract
- 1 tbsp chia seeds soaked for 5 minutes in 3 tbsp of coconut milk
Cashew/Lemon Buttercream
- 100 g cashews soaked
- 3-4 tbsp maple syrup
- 1 heaped tbsp Coconut Oil melted
- 2 tbsp coconut cream or yoghurt
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- half tsp lemon zest
Ingredients
Carrot Cake
Cashew/Lemon Buttercream
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Instructions
Carrot Cake
- Preheat oven to 180C. Grease and line a 1Ib loaf tin
- In a high speed blender place the apple puree, olive oil, xylitol,, vanilla and chia seeds with the coconut milk. Blend until smooth
- Take a large mixing bowl and put in the dry ingredients. Pour in the chia mixture/sauce and beat well.
- Put cake mix into prepared tin.
- Place in oven for 35-40 minutes until cooked through
- Allow cake to cool completely before icing
Cashew/Lemon Buttercream
- Soak cashews in hot water for 1 hour and then drain.
- Add cashew nuts and other ingredients to a blender.
- Blend until creamy and smooth
- Transfer frosting to a bowl and place in the freezer for 45 minutes – to an hour.
- Remove from freezer and frost cake. Garnish with chopped nuts and grated lemon peel.
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