Recipe; Carrot cake with cashew cream cheese – dairy, egg,soy, wheat, gluten and refined sugar free

Carrot Cake with Cashew Cream Cheese (dairy, egg, soy, wheat, gluten and refined sugar free)

1 1/2 cups of gluten free self raising flour
1/2 cup shredded coconut
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup of grated carrot
1/2 cup grapeseed, macadamia or olive oil
3/4 cup maple syrup
1 teaspoon vanilla
1 cup of crushed pineapple with juice
1/2 cup walnuts or pecan nuts

Note; with the flour I ended up adding a little extra as the recipe seemed a bit sloppy, it did make the cake a little more dense so I would start with the 1 1/2 cups flour and see what you think with the consistency if you want to add a bit more or not, I will try a bit less next time and see how it goes. It’s always a bit of a guessing game with gluten free flour.

1. Add all of the ingredients to your food processor and blitz for 30 seconds.
2. Add to a baking paper lined or pre greased tin
3. Bake for 50 minutes @ 160 degrees (fan forced electric oven) – check every 10 minutes towards the end with a skewer to check if it is cooked

Cashew Nut Cream Cheese icing:

150grams cashews – soaked in water for 30 minutes
1 teaspoon vanilla
1/2 cup of maple syrup (refined sugar free option) OR:

2 tablespoons nuttelex (dairy free margarine/butter)
1/2 cup CSR icing sugar

1. Add the above ingredients to the food processor and blitz.
2. Ice the cake only once it is fully cooled down.
3. Sprinkle some left over macadamia nuts on top.

Please be sure to check all ingredients are free from allergens and don’t rely on my listed products. Packets and processes constant change and allergens can unsuspectingly be in the above items.

Thank you to my sister @breadespresso& for the inspo with this recipe, I have adapted for our food allergies xx

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