Grain-free Vegan Carrot Cake
Category: Baking
Yield: 10
  • 1 ¼ cup of grated carrot, packed
  • 2 chia or flax eggs
  • 2 very ripe bananas
  • (¼ cup maple syrup)
  • 1 ¼ cup almond flour
  • ¾ cup coarsely ground almonds
  • ¾ cup raisins
  • 1 tsp baking powder
  • 1 tsp soda
  • ¼ tsp nutmeg
  • 1 tbsp Ceylon cinnamon
1 cup cashews
  • ¾ dl coconut butter
  • juice of ½ lemon
  • ¼ cup maple syrup or agave nectar
  • ¼-½ cup hot water
  1. Mix the grated carrots with the chia eggs. Peel and mash the bananas and mix the banana pure (and maple syrup) into the carrots.
  2. Mix all the dry ingredients and combine them with the carrots.
  3. Pour the cake batter into a cake tin lined with greaseproof paper and bake for 40-50 minutes in 180 C/ 375 F. Ovens are different, have a close look at the cake at the end of the baking time.
  4. Let the cake to cool for ten minutes in the tin before removing it.
  5. Le to cool on a cooling rack.
While the cake is cooling, prepare the cashew coconut frosting.
  1. Soak the cashew in hot water for half an hour. Drain and rinse.
  2. Measure all the ingredients apart from the water in a blender.
  3. Blend until silky and smooth. Add the water a spoonful at a time until the frosting has the right consistency, it should be very thick and yet spreadable.
Recipe by The Queen of Delicious at