RECIPE + WORDS: Lu
Carrot cake is one of my favourite cakes. It’s moist, not too sweet, but just sweet enough. The addition of cashew cream cheese makes it perfect for any time of the day, especially when craving something sweet after dinner. I usually make this cake on my birthday, which falls in summer, but I actually think it’s the perfect cake for autumn. Nourishing, grounding, and ideal to pair with a warm cup of tea. It will fill your kitchen with the wonderful aromas of delicious, nourishing spices. Plus, this cake is perfect to make with kids on a slow, cold Sunday morning. Hope you enjoy it! 
For a medium to large cake serving 8 portions, you will need:
I N G R E D I E N T S
For the Cake:
1 cup buckwheat flour
1/4 cup tapioca
1/4 cup coconut
1 cup almond meal
1 ½ tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
Cardamom
¼ tsp salt
3/4 to 1 cup coconut sugar
⅓ cup coconut oil
1 full cup unsweetened plant-based milk
1 tsp vanilla extract1 ½ cups grated carrots (about 2 medium carrots)
½ cup crushed pineapple, drained (optional for extra moisture)
½ cup chopped walnuts or pecans (optional)
¼ cup raisins or dates (optional, extra sweetness)
For the cashew coconut frosting.1 cup raw cashews (soaked in warm water)
⅓ cup coconut yoghurt
¼ cup maple syrup
1 tsp vanilla extract
Zest of ½ orange (optional, for brightness)
M E T H O D
- Preheat the oven to 180°C and grease a 22 cm cake pan.
- In a bowl, combine buckwheat flour, tapioca, coconut, almond meal, baking powder, baking soda, spices, salt, and coconut sugar.
- In a separate bowl, whisk oil, plant-based milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients, then stir in grated carrots, pineapple (I highly recommend using pineapple for extra moisture and a delicious twist), nuts, and raisins.
- Pour the batter into the cake pan and bake for 35-40 minutes, or until a toothpick comes out clean. Let it cool.
- While the cake is baking, make frosting. Blend together the soaked cashews, coconut yogurt, maple syrup, vanilla, and orange zest until smooth. Adjust sweetness to taste, adding a small amount of water if needed for consistency.
- Once the cake has cooled, spread the frosting evenly on top.
Serve and enjoy!