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Author Notes: A delicious alternative to carrot cake, and gluten-free and dairy-free too! —Kirsten
Serves 8 - 10 people
For the cake:
- 100 milliliters Coconut oil, melted
- 2 Eggs
- 75 grams Honey
- 75 grams Coconut Sugar, or soft light brown sugar
- 90 grams Parsnip, grated
- 60 grams Pecans, plus extra for decorating
- 120 grams Rice Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- Half teaspoon Baking Soda
- Half teaspoon Ground Mixed Spice
- Quarter teaspoons Ground Green Cardamom
- Quarter teaspoons Freshly Grated Nutmeg
- Eighth teaspoon Ground Cloves
- 1 pinch Sea Salt
For the Cashew Cream Frosting:
- 170 grams Cashew Butter
- Half teaspoon Vanilla Extract
- 3 teaspoons Maple Syrup
- Zest of an orange
- Half cup Unsweetened Almond Milk
- Pre-heat the oven to 150 Celsius / 130 fan / 300 Fahrenheit. Line two non-stick 8″ round cake pans with baking paper.
- Place the pecans in a small food processor and blitz until they resemble breadcrumbs. Set aside.
- In a bowl whisk together the coconut oil, eggs, honey and sugar.
- Add the rest of the ingredients, including the ground pecans, and mix until just combined.
- Divide between the cake pans and bake for 30 minutes, or until firm to the touch and a toothpick inserted into the centre comes out clean.
- Leave to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- While the cake is cooling, make the frosting. Scoop the cashew butter into a bowl and add the vanilla, maple syrup and orange zest and stir together. Add the milk a little at a time, mixing it in well between each addition, until you get the desired consistency. You may not need it all.
- When the cake has cooled, use half the frosting the sandwich the two cakes together and then cover the top with the rest. Decorate with pecan halves.
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