Carrot Cake Loaf with Cashew Cream Cheese Icing

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

Ingredients: 

• 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 

• 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.