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5 from 1 vote

Carrot Cake with Creamy Lemon Icing

Author: Stephanie Morish

Ingredients

Cake:

  • 1 ½ cup grated carrot
  • ½ cup almond meal
  • 1/3 cup coconut flour
  • 1/3 cup chopped walnuts
  • ¼ cup raisins
  • ¼ cup goji berries
  • 1 teaspoon lemon zest
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla powder

Icing:

  • ¼ cup cashews soaked for 2 hours and rinsed
  • 1 tablespoon coconut oil melted
  • 1/2 teaspoon vanilla powder
  • 1 teaspoon fresh lemon juice
  • Pinch of salt
  • 2 tablespoons raw honey or stevia to taste

Instructions

Cake:

  • Add all the ingredients to a bowl and mix well with a hand blender until combined (alternately, you can pulse the ingredients in a food processor). Mold the mixture into a cake shape and refrigerate for 2 hours. To make the mixture into cupcakes, grease a cupcake pan with coconut oil or use cupcake papers. Shape the mixture into balls and press them into cupcake tray. Refrigerate for 2 hours.

Icing:

  • Combine the ingredients in a blender and blend until smooth and creamy. Add a little water if necessary to facilitate blending. Transfer to bowl and chill in the freezer for about an hour to allow it to thicken. Spoon over cake/cupcakes and serve.