Laura Warren
Jan 23, 20182 min
Its a very big deal being in charge of the 🎂 decorating!
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 Watching my 6 year old artist at work putting all her love into a creation fit for her beloved daddy!
A super proud mummy!
This is a perfectly moist, sweet, and subtly spiced Carrot Cake with a coconut "cream cheese" frosting made with cashews. It's gluten free, grain free, dairy free, and refined sugar free, yet you'd never guess! Was a complete hit at our house and didn't make it past breakfast 😉
Cake Ingredients
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 500 g grated carrots (Roughly 3 large or 5 smaller carrots)
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 3 organic eggs
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 2 teaspoons cinnamon plus 2 drops of Doterra cinnamon essential oil if you have it
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 2 drops Doterra ginger essential oil
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 2 cups almond meal
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 60 ml extra virgin olive oil
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 1 heaped TBS Nutra Organics Vanilla Clean Protein (adds a vanilla flavour and sweetens the cake with no sugar)
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 2 teaspoons gluten free baking powder
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 (May need a dash of coconut milk)
Method
1. Preheat your oven to 180 C
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 2. Combine carrot, eggs, cinnamon, Doterra oils, almond meal, Extra Virgin Olive Oil, Clean Protein and baking powder.
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 3. Mix well until combined. Add a dash of coconut milk if the batter is a bit thick.
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 4. Pour into a prepared 20 cm baking tin.
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 5. Bake for 1 hour or until cooked through (Cover, if necessary, with foil).
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 6. Remove from the oven and cool completely in the tin, then turn out.
Icing Ingredients
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 2 cups soaked raw cashews to make: soak in warm water for 1 hour until soft (if you can soak them overnight that's even better!).
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 1/4 cup lemon juice
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 2 TBS water
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 2 TBS coconut oil
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 (Can add a TBS of honey to sweeten)
Method
1. Rinse soaked cashews well.
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 2. Combine all the ingredients in a high-powered blender, and blend until smooth and creamy, adding the water as necessary to facilitate blending.
3. Set icing in the fridge for 30mins.
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 4. Spread icing over the top of the cooled cake and decorate as you please.