Livia’s Kitchen Carrot Cake Loaf with Lime Frosting
By Livia's Kitchen
Published on 21 April 2022
This moist carrot cake is the perfect afternoon tea treat to serve family and friends. The sponge is filled with warm spices and topped with the most delicious tangy lime frosting. You wouldn’t even believe this is made from all natural ingredients, vegan and gluten free.Time and servings
1 hr 30 minsTotal time
8Servings
20 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 0.5 tsp of ground nutmeg
- 50 g of coconut oil, melted
- 250 ml of maple syrup
- 70 g of apple sauce
- 300 g of ground almonds
- 130 g of brown rice flour
- 2 tsp of ground cinnamon
- 0.5 tsp of ground ginger
- 1 pinch of salt
- 1 orange, zest
- 280 g of carrots, finely grated
- 250 g of natural coconut yogurt
- 1 lime, zest
Method
Step 1
Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit and line a 20x10cm tin.Step 2
Put the coconut oil, maple syrup and apple sauce in a saucepan on a medium heat, until the oil is completely melted.Step 3
In a separate bowl mix the ground almonds, brown rice flour, nutmeg, cinnamon, ginger and salt.Step 4
Using your hands, squeeze out as much of the liquid from your grated carrots as you can and then add them to your dry mix with the orange zest. Mix until the carrots are evenly distributed through the mixture.Step 5
Then, pour the wet ingredients into the dry and combine everything together.Step 6
Now, place your mix in your lined tin and smooth out the top using a spatula.Step 7
Bake for 40 minutes and then put some foil on top to ensure that it doesn’t burn. Bake for another 30 minutes.Step 8
Leave your cake to cool completely.Step 9
Whilst the cake is cooling, start making the frosting by combining the coconut yoghurt with the lime zest and juice. Once the cake has cooled, spread the frosting over the top and serve.