Chocolate Carrot Cake Loaf with Cashew Frosting
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1/2 cup cacao powder
- 1/2 cup avocado oil
- 1/2 cup raw brown sugar
- 3 eggs or flax-seed egg mixture for vegan option
- 1/2 cup coconut yogurt
- 1 teaspoon vanilla bean paste
- 1 teaspoon all spice
- 1 cup chopped walnuts
- 1 cup grated carrots
Frosting
- 1 cup cashews
- 100 grams coconut yogurt
- 1/2 cup powdered sugar or to taste
- 1 tablespoon cacao powder
Preparation
Drain cashews and place into a blender with yogurt, powdered sugar and cacao powder
Process until creamy and smooth
Transfer the frosting into a bowl, cover with a plastic wrap and set aside for later
Preheat oven to 180°C and grease a baking tin
In a bowl sift flour, baking powder, baking soda, salt and chocolate powder together and set aside
In a separate bowl using hand electric mixer beat oil and sugar together
Beat in eggs and yogurt
Beat in vanilla, all spice and dry ingredients
Fold in carrots and walnuts and stir until combined
Spoon the mixture into the prepared baking tin and bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean
Remove from the oven and let cool for 10 minutes in the baking tin before removing
Transfer to a wire rack to cool completely
Frost the cooled cake and decorate with chopped walnuts