• Eliane

Carrot Cake with Cashew Cream Cheese (Vegan ,Gluten & refined sugar Free)

This is personally my ultimate favorite cake ! I love carrots, cinnamon and raw nuts so the combination is super yummy!

I made this cake together with the amazing and talented Zeina from Akercooks who is also passionate about baking and cooking. This video is our first collaboration and soon we will be working more and more together , I'm really excited about it, it feels great when you share the passion for baking, creating amazing and delicious food and sharing with people you love. 

I posted the video on my insta page, hope you will like it , and try it out :) 


- 1 1/4 cup gluten free flour and 1 cup almond flour

- 2 cups grated carrots 

- 2 tsp baking powder

- 1 tsp baking soda 

- 1 tsp salt (you can remove if you prefer)

- 1 tsp ginger

- 1 tsp nutmeg

- 2 tsp cinnamon

- 1 cup toasted walnuts and pecans, roughly chopped 

- 1 cup almond milk

- 1/4 cup apple sauce 

- 2 tsp coconut oil 

- 3/4 cup maple syrup

- 2 tbsp vanilla 

For the cashew nut frosting 

 - 2 Cups raw cashew nuts, soaked in hot water for about an hour, drained and rinsed

- 1/2 cup almond milk 

- 1/2 cup maple syrup

- 2 tbsp vanilla extract 

- 2 tbsp lemon juice

- pinch of salt 

- 2 tbsp coconut oil melted


1 - Preheat oven to 180 degrees C 

2 - Mix the wet ingredients together (apple sauce, coconut oil, maple syrup, vanilla, cinnamon, ginger, nutmeg, almond milk) 

3 - Add the grated carrots and continue mixing , then add the nuts. 

4 - in a separate bowl, combine the dry ingredients - Flour, baking powder, baking soda , salt 

5 - add the dry ingredients to the wet ingredients and put in the oven

meanwhile, prepare the frosting by placing the cashews in a blender on medium speed for at least 3-4 minutes until they are soft and becoming like liquid and closer to cream. then add the remaining ingredients one at a time (better to start with the coconut oil) and Blend on high speed until creamy , and you get the frosting texture

Store in air tight container in the refrigerator for at least 2 hours, and apply on the cake one hour before serving. 

you can decorate the cake with raw nuts or maybe organic flowers if you wish.

Enjoy it!


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  • Elly's Treats