Paleo Carrot Cake with Cashew Cream Icing

Paleo Carrot Cake with Cashew Cream Icing

By on Jun 27, 2014 in Sweet Treats | 0 comments

Photo-15This carrot cake is loosely based on the hummingbird cake with the combination of fruit, nuts and coconut. I’ve used almond meal as a gluten free alternative, as it makes the cake moist and is an excellent source of protein, fibre and healthy fats. It is naturally sweetened with dates and a little raw honey. The cashew cream icing is optional, but it does complement the cake beautifully.



1 carrot (grated)

1 large apple (grated)

1 cup dessicated coconut

1/4 cup chopped walnuts

2 dates (roughly chopped)

80g melted butter (or 1/3 cup coconut oil)

4 eggs

1 cup almond meal

1 tablespoon coconut flour

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 teaspoon baking soda

2 tablespoons raw honey (or maple syrup)

Cashew Cream

3/4 cup raw cashews (soaked for one hour)

3 tablespoons coconut oil

1 tablespoon raw honey (or maple syrup)

1 teaspoon vanilla extract

1 tablespoon water


Preheat the oven to 160ÂșC (fan forced).

Grease and line the base of a 23cm square cake pan.

Beat eggs, melted butter, raw honey and dates.

Whisk together almond meal, coconut flour, baking powder, baking soda and cinnamon.

Combine egg mixture and almond meal mixture.

Stir in grated apple, carrot, coconut, walnuts and vanilla extract until well combined.

Spoon mixture into cake pan and bake for 40 minutes or until skewer comes out clean.

Allow to cool and spread icing on top.


Strain cashews and add to a high speed blender with remaining ingredients. (You may need a little more water depending on the texture).

Blend until icing is creamy.

You can double the quantity if you prefer a thick layer on your cake.

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