As you all know, I “collect” carrot cake recipes (and lemon cakes too but that’s another story). This recipe caught my eye for the cashew nut frosting. Carrot cake with cashew nut – that’s a combination I hadn’t seen before.
The cake and frosting are both dairy and egg free so suitable for people with allergies or vegans, and everyone who appreciates a slice of very good carrot cake.
The carrot cake is spiced with cinnamon, cardamom and orange zest and spiked with sultanas and pecans. It’s dense, moist and full of flavor. The cake is so good all by itself that, strictly speaking, you actually don’t need any frosting.
But if you don’t frost the cake, you’ll miss out on the wonderful cashew nut frosting. And you really don’t want to miss out on this.
Raw, unsalted cashew nuts that have been soaked in water are blitzed in a food processor with orange juice, icing sugar and vanilla essence. So simple, but so full of flavor. This cashew frosting makes for a very worthy substitute -and pleasant change, from the more traditional cream cheese frosting.
If you’re always searching for your holy grail carrot cake recipe, take a look at The Answer is Cake’s Carrot Cake Recipe collection. You might just find your perfect recipe.
Or if you’ve got a favorite carrot cake recipe that you think I should know about, please do send me an email or leave a comment below. You can never have too many carrot cake recipes in my view – well I can’t anyway.
- White chia seeds
- Unbleached self raising flour
- Ground cinnamon
- Ground cardamom
- Soft brown sugar
- Grated carrot
- Sultanas (raisins)
- Pecans, roughly chopped
- Orange zest
- Rice bran (or vegetable) oil
- Raw un-salted cashew nuts
- Orange, juice only
- Icing (powdered) sugar
- Pure vanilla essence
- For the full recipe please visit: Egg and Dairy Free Carrot Cake.