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Carrot Cake with Cashew Oat Icing
Carrot Cake with Cashew Oat Icing
  1. Serves: 8 people
  • 200g Carrots
  • 200g Almond Flour
  • Orange Zest
  • 250ml Coconut Oil
  • 150g Self-Raising Flour
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • 200g Coconut Sugar
  • 400ml Oat Milk
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 150g Walnuts
  • Pinch of Salt
  • Cashew Oat Icing
  • 150g Soaked Cashews
  • 1 tbsp Lemon Juice
  • 150g The Coconut Collaborative Oat Yogurt
  • 2 tbsp Maple Syrup
  • Pinch of Salt



1. Preheat the oven to 180 degrees and line a squared cake tin with baking parchment.
2. In a bowl, whisk together the  melted coconut oil, coconut sugar, then add vanilla and milk.
3. Combine the dry ingredients - flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl.
4. Add these to the wet mixture followed by the shredded carrots and chopped nuts. Stir well.

5. Pour the cake mixture in the cake tine and bake for 30-45 minutes. Then, turn out onto a cooling rack, peel off the paper and leave until fully cool.

6. Leave to cool in a tin for 5 minutes before moving this onto a wire rack.

Cashew Oat Icing

1. Drain and rinse the soaked cashews.

2. Blend all the wet ingredients with the oat yogurt, process until silky smooth.

3. Then, put a generous layer of the cashew oat frosting on top of the cake.