Vegan carrot loaf with cashew frosting

Vegan carrot loaf with cashew frosting

vegan carrot loaf cashew frosting

A recipe for a carrot cake was one of my first cake recipes on the blog. It took me so many tries to arrive at the perfect ratios that I remember having a bit of an embarrassing breakdown and seriously doubting my cooking skills. This stupid cake reduced me to a sobbing mess crouched down on my kitchen floor.

By the time I wiped off my tears, the last cake (which I pronounced ‘rubbish’ upon taking it out from the oven) had a chance to cool off and, once I cut into it, I suddenly realised that I had finally cracked the vegan carrot loaf code. I felt a bit silly. I went from wanting to chuck it all in to elated and cheerful within a few minutes.

Poor Duncan, who witnessed my breakdown, was probably considering doing a runner especially that I was holding a kitchen knife…

As I am a firm believer in not re-inventing the wheel, this recipe is based on my original recipe except that I’ve made this one gluten-free (plus simplifed the recipe in the process) and also improved and simplified my cashew frosting. This frosting is smooth and creamy. It does not include any added oil or agar agar, neither does it require a powerful blender thanks to two simple tricks that my very average blender has forced me to come up with.

This cake has a fair amount of spice in it, it’s a bit of a cross between a carrot cake and a bunch of gingerbread cookies. I personally love that but if you are not that keen on spices, simply dial them down a bit or skip most of them, cinnamon is a must in a carrot cake though, surely!?

vegan carrot loaf cashew frosting side

vegan carrot loaf cashew frosting detail

vegan carrot loaf cashew frosting top down

makes
2 lb / 1 kg
PREP
40 min
COOKING
50 min
makes
2 lb / 1 kg
PREPARATION
40 min
COOKING
50 min
INGREDIENTS
CARROT CAKE

WET INGREDIENTS

  • 120 g / ¼ lb carrots, coarsely grated (1½ cups grated)
  • 120 g / ½ cup + 2 tbsp brown sugar
  • 150 ml / ½ cup + 2 tbsp apple sauce*
  • 80 ml / 1/3 cup oil (I used mild olive oil)
  • water

DRY INGREDIENTS

  • 180 g / 1½ cup buckwheat flour**
  • 1 tbsp ground chia or flax seeds
  • 1 level tsp baking soda
  • 1 level tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 1/8 tsp ground cloves

CASHEW FROSTING (makes 1½ cups)

  • 195 g / 1½ cups cashews, soaked overnight
  • 4 tbsp maple syrup, adjust to taste
  • 3 tbsp lemon juice
  • 2-3 tbsp coconut milk (I use this brand) or thin plant milk
  • 1 vanilla pod, seeds scraped
  • chopped pistachios, for decoration

METHOD
CAKE

  1. Set the oven to 175° C / 345° C. Grease a 1kg / 2lb cake tin (please see notes) with a bit of oil.
  2. In a bowl mix together all wet ingredients. If you are using shop-bought apple sauce (I tried both Sainsbury’s and Waitrose own brands), it tends to be quite dry. In that case add 6 tbsp of water to the wet ingredients. If you are using homemade apple sauce that is way wetter, add only about 3 tbsp of water.
  3. Place a sift over the bowl with wet ingredients and sift all dry ingredients through it. Mix well, as this is a gluten-free batter, you can mix at will. However, if you’ve decided to use wheat flour (as per my NOTES), fold the flour in very gently and be careful not to overmix.
  4. Allow the cake batter to rest for about 20 minutes for the chia / flax seeds to activate in the added moisture.
  5. Spoon (it should be quite wet but not runny) the batter into a baking tin. Bake for 50-60 mins depending on your oven. It’s done when a toothpick comes out fairly clean. Let it cool down completely before removing from the tin and icing.
  6. Once cool, remove from the tin and decorate with chilled frosting and chopped pistachios.

CASHEW FROSTING (I recommend making the day ahead!)

  1. PLEASE NOTE that this recipe yields 1½ cups of frosting, enough to ice two cakes, but I do not recommend halving it as this is the smallest amount the blender can handle.
  2. Rinse the cashews and chop them roughly. If you own a very powerful blender (like a Vitamix or Blendtec) this step may be completely redundant, but with my low-range (and fairy old) blender, this is the only way I can achieve a smooth consistency without adding too much liquid.
  3. Divide the chopped cashews into six portions roughly. Chuck the first portion of chopped cashews into a blender with maple syrup, lemon juice and coconut milk (start off with 2 tbsp, add the 3rd later if needed). Process until super smooth.
  4. Once smooth, add another portion of the chopped cashews. Process until smooth and repeat until you’ve used up all of the cashews. Towards the end, the mixture will become very thick and heavy and your blender may struggle to turn. To remedy this, start making circles on the surface of your mixture (in the direction of the turning blades) with a spatula to prevent air pockets forming under the mixture’s surface. Be careful not to dip the spatula in too deep as you don’t want to accidentally touch the turning blades. If you follow the technique I’ve described above, there should be enough moisture in this recipe not to have to use any extra liquid, which means you’ll end up with a smooth, creamy and thick frosting.
  5. Place the mixture in the refrigerator for a few hours (or freezer for 20-30 minutes) to firm up.

NOTES
*To make an apple sauce, peel, core and chop 3 apples. Put them in a pot with a cup of water and simmer (covered) until soft and falling apart. Once the apples are cooked, puree them with a hand blender. You can make a bigger batch and freeze spare portions for another use.

**If you don’t care about avoiding gluten, skip ground chia / flax seeds and use 1½ cups / 185 g wholemeal (wholewheat) flour instead of buckwheat flour. Once you sift the flour, you will end up with chunkier bits of flour left on the sieve – don’t throw them out – put them back into the cake mix. The point of sifting is not to eliminate these, but to aerate the flour to make the cake lighter.

PLEASE NOTE that a 2lb cake tin is very different from a 2lb bread tin. A 2lb cake tin (which should be used here) holds about 5 cups / 1250 ml (by contrast the bread one holds 8 cups / 2000 ml). The batter should fill no more than 2/3 – 3/4 of the 2lb cake tin or else the cake may not raise.

SHARE
NUTRITIONAL INFO
calories
351
18%
sugars
21 g
23%
fats
19 g
28%
saturates
4 g
19%
proteins
6 g
13%
carbs
42 g
16%
*per serving
How would you rate this recipe?
This is a test string

Leave a Reply

Your email address will not be published.

5.0
3 reviews, 21 comments
REVIEWS & QUESTIONS
Katja:
hi! did you use flour from roasted (brown) buckwheat or raw, unroasted (green) buckwheat? Thanks!
    Ania
    Ania:
    Hi Katja,
    Apologies for the delay in replaying - in bed with Covid :(. I cannot check right now but I am pretty sure it is unroasted buckwheat that commercial buckwheat flour is typically made of (I may be wrong but I never came across kasha flour) and that's what I recommend using as roasted buckwheat will be very overpowering in a cake. This is the specific brand I use. Hope this helps! x Ania
      Katja:
      Hope you are ok! 🤗 Ok, thanks. Can't wait to try it. Looks really easy, healthy and delicious! Take care. K.
        Ania
        Ania:
        Thanks Katja...Not feeling great - it's taking its sweet time but better than I have been feeling over the weekend so that's something. Hope you'll enjoy this one, I personally really like this cake. x Ania
          mia:
          You will be ok! <3 One more question. Can I use coconut sugar instead of brown one? I never know if that is ok, because coconut sugar is slightly different in texture... If I use it, how much? The same as brown, more, less? Thanks!
          Ania
          Ania:
          Hi Mia,
          If you like it, sure. I would probably use a little more (measured by weight) as I don't find it as sweet but that may be just me! Hope this helps! x Ania
Yuliya:
Hi there,
Your suggestion about switching 1-2 tbs of flax meal with 1 1/2 cup of whilewheat flour (notes for those who don't mind gluten) like you meant buckwheat flour not flax meal, right?
I never baked with buckwheat flour but we love it and were raised eating buckwheat a lot. Cannot wait to try to make it. I'll try to mill my roasted buckwheat myself. Will see what happens.
    Ania
    Ania:
    Hi Yuliya,
    What I meant is that you can replace buckwheat flour with wholemeal flour and if you do that you can also skip flax meal. Hope that makes sense! Good luck! Ania
Allison Smith:
If you want to ensure that cakes that you bake don't become 'dry' I highly recommend adding a teaspoon of vegetable glycerine to the cake batter. I always do this and am pleased to say that it always works, my mother got this advice from a French pastry chef and always used glycerine too. I also add glycerine to muffins to ensure that they don't become 'tough', I also add it to cupcakes too.
    Ania
    Ania:
    Thanks for this tip, Allison! That’s very interesting indeed, but I try to use easily accessible ingredients in all my recipes and I don’t think vegetable glycerine is one of them. Great tip though so thank you for sharing :) Ania
Wanda:
A delicious cake, subbed the brown sugar with Sukrin Gold, worked perfectly....such a healthy treat.
    Ania
    Ania:
    That's great to hear, Wanda! Ania
Carrie:
What other gluten free flour could be used instead of buckwheat? (I don’t have access to buckwheat)
Shotgum? Coconut would need more flax egg of course. Tapioca? Brown rice flour? Thanks
    Ania
    Ania:
    Hi Carrie,
    I haven't had a chance to try other gluten-free flours, but I imagine that a GF cake mix will work just fine. I would advise against using coconut flour as it requires more moisture than other flours and so it is likely to come out dry / upset the balance of the recipe. Hope that helps! Ania
Tine:
Hey Hey,
I am already in love with this recipe but is there a way I can skip the brown sugar through natural sugar like dates , rice syrup or banana?
What do you think?
All the best from Berlin,
Tine
    Ania
    Ania:
    Hi Tine,
    I have not tried, but I reckon coconut or date sugar will be a logical replacement. You can of course try dates, rice syrup or banana too, but this will require some experimenting and possibly extensive changes to the ingredients to maintain correct proportions. Ania
Gaby:
Hi! What size is the pan for this receipt?
    Ania
    Ania:
    Hi Gaby,
    I used a classic 1 kg / 2 lb cake pan for this cake. Ania
Tere:
How much chia do I add? It says 1 Chia/flax egg?
    Ania
    Ania:
    Hi Tere,
    The recipe links out to the page, which talks you through making a chia / flax egg (here is the link again https://www.lazycatkitchen.com/flax-chia-eggs-explained/) Hope that helps! Ania
Deb:
What do you do when you have given up grains. Cause of gulten I don't know any thing about Buckwheat . am I can't do Corn I get itchy help Ania
    Ania
    Ania:
    Hi Deb,
    Sounds like you are in the right place as this recipe is gluten-free! If you cannot have corn-starch use arrowroot powder or tapioca starch should work too. Hope that helps a little! Ania
Bethany @ athletic avocado:
WOWZA… holy carrot cake perfection! Love that creamy cashew frosting, I wish I could eat it by the spoonful :)
    Ania
    Ania:
    Thanks Bethany! Lovely to hear :) Ania
DON'T MISS A SINGLE RECIPE
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E‑BOOK as a thank you for supporting us.