Carrot Cake with Lemon Cashew Cream

Carrot Cake with Lemon Cashew Cream

  • Serves: 10
  • Prep Time: 00:20
  • Cooking Time: 00:35
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This fragrantly spiced carrot cake contains a mixture of almond meal and cassava flour. This flour combination produces a lighter texture and it's perfect for those wanting to reduce the amount of expensive almond meal in their recipes. I've topped the carrot cake with my dairy-free and refined sugar-free, Lemon Cashew Cream. (Find out more information on cassava flour, health benefits and your discount for purchasing HERE).

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 1/4 cups almond meal/flour
  • 1 cup cassava flour
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1 tsp baking soda (bicarb)
  • 1/2 tsp fine sea salt
  • 4 lge egg(s)
  • 1/2 cup maple syrup (100%)
  • 2 tsp vanilla extract (organic)
  • 1 tsp apple cider vinegar
  • 1/2 cup coconut oil, melted
  • 2 cups firmly packed grated carrot(s)
  • LEMON CASHEW CREAM:
  • 1 1/2 cups cashews, soaked for 1 hour
  • 1/4 - 1/3 cup filtered water
  • 2 Tbsp honey (unprocessed)
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 2 tsp vanilla extract (organic)
  • 1/4 tsp fine sea salt

Directions

Add the cashews to a bowl of filtered water and soak for one hour ahead of time.

Preheated oven to 180c (fan-forced). Grease the sides and line the base of a 20cm springform cake tin with baking paper. Place your sheet of baking paper over the base and clip it closed, leave a little hanging out (I also find it's easier to slide the cake off the paper to your serving plate if it's also been greased).

Add the almond meal to a large bowl, then sift in the cassava flour, spices, baking soda and salt. Stir the dry ingredients together well.

In a medium bowl whisk the eggs, maple syrup, vanilla and apple cider vinegar together.

Pour the egg mixture into the dry ingredients, followed by the coconut oil. Use an electric hand-held beater to combine the mixture well.

Add the grated carrot and use a large spoon to mix and distribute the carrot evenly throughout the cake mixture.

Spoon into the prepared cake tin and spread out evenly, then smooth over the surface.

Bake for 35 minutes until firm on top. (Make the Lemon Cashew Cream while your cake bakes, see method below). Allow to cool for 20 minutes in the tin, then run a knife around the inside of the tin and release the spring sides. Let the cake completely cool before placing on a serving plate and adding the Lemon Cashew Cream.

LEMON CASHEW CREAM: Drain and rinse the cashews well, then add them to a high-speed blender with 1/4 cup of water and the remaining cream ingredients (add the extra water if needed to help with blending). Blend on high for 30 - 35 seconds, stopping once to scrape down the sides. You want to create a very smooth cream with no bits of nuts. Transfer to a bowl, cover and place in the fridge to chill while your cake bakes and cools.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. Almond meal/flour is rich in manganese which helps the body heal after injuries and also helps the body break down carbohydrates. It's rich in vitamin E and other antioxidants, which may help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

cassava flour

Cassava flour is also known as Yuca flour and has been a staple food around the world for centuries. Cassava is a vegetable and the whole tubular root is peeled, dried and ground down to create a flour (it's not the heavily processed tapioca flour/starch which is only the extracted starch). Cassava flour has a very mild flavour, is white in colour and has the texture of wholemeal flour. One cup of all-purpose flour = 3/4 cup of cassava flour. I find it's a little like coconut flour in the way that it soaks up liquid and needs an extra egg for binding (all my recipes have been triple-tested). It has the ability to brown and produce a crust when used in baked goods, which often doesn't occur when using gluten-free flours. This paleo flour is free from grains, gluten, soy, nuts, additives and fillers. It's a perfect flour for those doing an autoimmune protocol diet, for nut-free baking, anyone with food allergies or intolerances. Cassava flour is very high in potassium and vitamin C, it also contains calcium, vitamin A, folate, magnesium, iron, plus resistant starch, which can improve gut health. The shelf-life of cassava flour is typically much longer than other flours. It can be kept for up to two years and possibly longer if stored in an airtight container in a cool, dark location. Purchase from health food stores or online.

Check out DISCOUNT details: You can purchase online direct from an Australian producer, "Three Spades" (threespades.com.au). Three Spades have been very generous to the JOYful Table followers and have given us a 15% discount on their cassava flour. Use the code JOYFUL15 when purchasing 2 x 2kg bags (4kg or more), add the code when going through the checkout process. Another good brand is Otto's that can be purchased online from iherb.com

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

ginger

Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

allspice

Allspice is a dried fruit and gets its name from its flavour, which seems to be a blend of cinnamon, nutmeg and cloves. The fruit is picked when green and ripped in the sun, when dried they are brown and look similar to a peppercorn, it is then ground for use in cooking.

nutmeg

Nutmeg is the seed kernel of the fruit-nutmeg. The seed is dried and ground. It is one of the highly prized spices known for its aromatic, aphrodisiac and curative properties. Nutmeg is a good source of minerals like copper, potassium, calcium, manganese, iron, zinc, and magnesium.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

egg(s)

I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

apple cider vinegar

Apple Cider Vinegar is used extensively throughout my recipes due to its health benefits. When purchasing, look for raw unfiltered apple cider vinegar ‘with the mother’ it has a cloudy appearance. Avoid malt vinegars as they are made from barley and contain gluten.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

carrot(s)

This crunchy orange vegetable is rich in beta-carotene, which is converted into vitamin A in the liver. They are good for the eyes and improve night vision. You get vitamin A and a host of other powerful health benefits from carrots, including cancer prevention, helps prevent infections and heart disease, protects teeth and gums and promotes healthier skin.

cashews

Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

lemon zest

Lemon zest is the finely grated yellow skin of the citrus fruit lemon. The lemon skin is where you will find the oil. To make lemon zest, use a fine zest grater so you can avoid the bitter white pith under the skin.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.