John Myers
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Carrot Cake with Cashew Topping
The perfect carrot cake with cashew topping recipe with a picture and simple step-by-step instructions.
Topping
- 180 g Unsalted cashew nuts
- 80 g Coconut blossom syrup (alternatively honey, apple syrup, ..)
- 125 g Almond milk
- 1 piece Organic lemon, juice and peel
- 80 g Gently melted coconut oil
- 80 g Salt
Cake base
- 400 g Grated carrots
- 200 g Dried fruits (I use half figs and apricots
- 100 g Walnut kernels
- 4 piece Organic eggs
- 130 g Rice syrup – see above for alternatives
- 100 Milliliters Sunflower oil
- 250 g Wholemeal spelled flour
- 150 g Grated almonds
- 1 piece Organic orange, juice and peel
- 1 piece Soda AND baking powder
- 1 piece Salt, cinnamon
Topping (make first & chill)
- Soak the cashew nuts in cold water overnight. Drain and drain the water. In a tall container, puree the nuts with the almond milk, syrup, lemon zest / juice and salt until creamy. Gradually pour in the gently melted coconut oil. Chill the icing for a few hours.
Cake base
- Grate the peeled carrots (I weighed them unpeeled) (food processor). Either cut the dried fruit into small cubes or process it into a coarse paste in a high-performance mixer – yes, it sticks. Roast the walnuts without fat in a pan until they smell, now roughly chop. Brush a shape with oil, I’ll take 25 x 35 cm.
- Separate the eggs. Beat stiff snow out of the egg white with salt. Mix the egg yolks with the rice syrup until creamy. Now add the oil, the grated carrots and the dried fruits chopped in the food processor. Also mix in orange juice, cinnamon and orange zest. Mix the flour, baking soda, baking powder and nuts together and carefully fold them into the egg yolk mixture. At the end the egg white is added.
- Fill the mixture into the prepared form (mine is approx 25 x 35 cm) and bake at 180 degrees top / bottom heat for about 35 minutes (stick test) – Caution: no preheating necessary.
- Brush the cooled cake with the cashew topping and let it steep in the refrigerator for at least 5 hours. I like to rub some vanilla on top of the cake – when serving. This cake is great to keep in the refrigerator for a few days. Please keep refrigerated because of the topping. It takes a lot of effort, but it’s absolutely worth it. It is wholesome, contains no dairy products and is an absolute dream in terms of taste, especially in summer when it comes straight from the ice chest.
- A little addendum: Yesterday I baked it gluten-free, instead of spelled flour I used a mixture of chestnut flour and teff flour – and it’s wonderful. So if you want to do without gluten, it is very easy without you having to change anything else in the recipe!
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