Livia’s Kitchen Carrot Cake Loaf with Lime Frosting

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Livia's Kitchen

8 serving

3.5 2 ratings Review this recipe

Prep time: 20 mins

Cook time: 1 hr 10 mins

Serves: 8

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.

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Ingredients Method

Ingredients

50g coconut oil, melted
250ml maple syrup
70g apple sauce
300g ground almonds
130g brown rice flour
½ tsp ground nutmeg
2 tsp ground cinnamon
½ tsp ground ginger
1 pinch salt
1 orange, zest
280g carrots, finely grated
250g natural coconut yogurt
1 lime, zest

Recipe tips / Prepare ahead

To make the applesauce heat up 4-6 peeled and chopped apples in a saucepan barely covered with water for 15-20 minutes and then blend.

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.