Moist Carrot Cake with Cashew Frosting | Easter Brunch

von Mina


Easter is right around the corner, so I thought this would be a great time to share my carrot cake recipe. As everyone seems to like it, it’s a perfect cake to bring to a family party/ brunch. But it’s also nice for Sunday afternoons (or any time of the week, really) to sit down with a piece of cake and a cup of coffee or tea. Compared to carrot cakes from Starbucks and Co. this one isn’t too sweet but wonderfully moist. Moreover, this cake actually contains a lot more nutrients beyond the carrots.

Carrot Cake is the perfect example of why we should never judge a book by it’s cover. Well, rather by its name in this case. Anyway, it conceals a delicious cake, that doesn’t only look as good as it tastes. Anything but that! As we all know, the inner values are what matters, of which more later.

As always there was a lot of trial and error involved but I’m very happy about the result in the end, so it was definitely worth it. When it comes to the cake base, I still can’t decide on which one to like better: the one made of buckwheat flour or the one with oat flour (=ground oats). Buckwheat tastes rather nutty, which assorts really well with the carrots. Oats on the other hand are sweeter and they make for a nice moist cake. If this description doesn’t help you decide on which one to make, just try it out yourself. Whenever I can have the best of both worlds, I make use of it. Keeping my cake, I like to bake one of each and from this I make a small double layer cake. You could make either base twice though or quadruple the amount to end up with a big double layer cake. Whatever you’re opting for, be sure to make the cashew frosting (and look forward to licking out the food processor afterwards)!

Obviously, frills like the edible flowers aren’t necessary for a successful cake outcome. But as we all know, you eat with your eyes first. And the flowers really make it look like spring, don’t they?!


Moist Carrot Cake with Cashew Frosting
Prep Time
15 Min.
Cook Time
45 Min.
Total Time
1 Std.

This carrot cake is moist, nutty & sweet and not only perfect for Easter. Using oat flour, makes it taste a little sweeter, buckwheat rather nutty. Preferably make on of each and have the best of both worlds in a double layer cake. 

Course: Dessert
Servings: 8
For the cake (buckwheat flour & almond flour)
  • 2 tbsp ground flax
  • 1/2 cup buckwheat flour 100 g
  • 1/2 cup almond flour 100 g
  • 1/2 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp vanilla powder
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • a pinch of salt
  • 1/2 cup rice milk (or any other plant-based milk)
  • 4 tbsp apple sauce
  • 2 tbsp maple syrup
  • 2 medium carrots (125 g) grated
  • 3-4 tbsp walnuts (25 g) chopped
For the cake (oat flour & almond flour)
For the frosting
  • 1 cup cashews (100g) raw, unsalted
  • 2 tbsp coconut butter (or coconut oil, see notes) (30 g)
  • about 10 dates (or 2-3 tbsp maple syrup) (100 g)
  • a splash of lemon juice
  • 1/2 tsp Bourbon vanilla powder (or 1/4 tsp extract)
  • a pinch of salt
Carrot Cake
  1. Mix together flax seeds with 4 tbsp of water and set aside.

  2. Preheat the oven to 180° C (360° F) and line a springform pan with parchment paper or grease it with a little oil.

  3. Add flour, baking powder, spices and salt to a big bowl and mix well to combine. In another bowl mix up milk, apple sauce, maple sirup and flax gel. Finally fold in carrots and walnuts.

  4. Pour batter into prepared springform pan and bake in the oven for about 45-50 minutes. (When a toothpick, inserted to the center of the cake, comes out clean or with a few crumbs, it should be done.) Remove from the springform pan and let cool completely. 

Cashew Frosting
  1. Drain cashews and add them to a food processor, together with all the other ingredients. Blend until the frosting has reached a smooth consistency. 

  2. Frost the whole cake. If making a double layer cake, spread some frosting in between the two layers as well. 

Recipe Notes
  • Makes one small layer cake or one big cake. For a bigger cake, simply double the ingredients (still mixing and baking two separate cake bases).
  • Make your own oat flour simply by grinding some oats into flour, using a blender or a coffee grinder.
  • You could also make your own coconut butter by blending shredded coconut in a food processor (takes a few minutes) until you end up with butter. If using (store-bought) hardened coconut butter, melt it in a double boiler. 

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