Carrot Cake Loaf with Cashew Cream Cheese Icing

Recipe Image

Nutritionist and client services team member Roxanne has baked up this delicious dairy-free take on the classic carrot cake … We can’t resist a slice.  


Serves 12
Preheat oven to 160oC


  • 140ml melted coconut oil, plus extra for greasing   
  • 2 free-range eggs 
  • 200g coconut sugar  
  • 300g grated carrot  
  • 100g raisins, sultanas or dried apricots  
  • 75g pecans or walnuts, chopped (optional) 
  • 180g self-raising flour 
  • 1 pinch sea salt  
  • ½ tsp bicarbonate of soda 
  • 1 tsp ground cinnamon 
  • ½ tsp freshly grated nutmeg 
  • ½ tsp allspice 

Cashew Cream Cheese Icing 

  • 225 g raw cashews (soaked in hot water for 1 hour)  
  • 2 tbsp fresh lemon juice 
  • 120 ml thick coconut milk or creamed coconut  
  • Pinch of salt 
  • ½ tsp vanilla extract 
  • 160ml maple syrup 

Jennifers Tips

Photo and recipe taken from The Balance Diet Cookbook.

  • Preheat oven to 160C. Oil and line a 900g loaf tin with parchment paper.  
  • Make the icing. Drain the cashew nuts and add to a blender. Add the remaining ingredients and blend on high until creamy and silky smooth, scrapping down the sides as necessary. Place in the fridge to firm up.  
  • For the carrot cake, beat the eggs in a large bowl then add oil, sugar, grated carrot, dried fruit and nuts if using.  
  • Sift in remaining ingredients and mix using a wooden spoon until well combined.  
  • Pour into the loaf tin and bake for 1 hour 15 mins, or until a skewer comes out clean. Allow to cool in the tin for 10 minutes before removing. Cool completely on a wire rack. 
  • Once cooled, use a palette knife to spread the icing over the cake.