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Carrot Cake with Turmeric Frosting

Carrot Cake with Turmeric Frosting

  • Servings: 6
  • Difficulty: easy
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Ingredients

    For the Carrot Cake
  • 280ml maple syrup 

  • 280g gluten-free flour

  • 320ml plant milk (I like to use oat milk)
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon baking powder 

  • 470g grated carrots

  • 10 dates, pitted and chopped

  • 2 tsp ground cinnamon 

  • 4 whole cloves, crushed in mortar & pestle, or use 1 tsp ground cloves

  • 5 cardamom pods, crushed in mortar & pestle, or use 1 tsp ground cardamon
  • For the Turmeric Frosting:
  • 320g cashews, soaked for 2 hours, then drained
  • 120ml maple syrup
  • 120ml plant milk

  • 2 tsp turmeric

  • 2 vanilla pods (bean), scraped, or 2 tsp vanilla paste / extract
  • To serve:
  • 50g desiccated coconut

Directions

  1. Preheat the oven to 180 degrees. Line a classic sized rectangular baking tray with greaseproof paper. 

  2. Put all the cake ingredients into a bowl and give it a really good mix. Transfer to the baking tray and bake in the oven for 40 minutes.
  3. In the meantime, add all the frosting ingredients to a blender and blitz until you have a lovely smooth consistency. Let the frosting cool in the fridge.
  4. Once the cake is cooked, transfer to a wire rack until completely cool.
  5. When cold, smooth the frosting over the top and sprinkle with desiccated coconut!

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