Carrot Orange Cake with Cashew Cream Icing
Delight your taste buds with this luscious Carrot Orange Cake with Cashew Cream Icing, a perfect blend of warming spices, bright citrus, and creamy dairy-free decadence. This moist, two-layer cake bursts with the natural sweetness of freshly grated carrots and zesty orange, while a dreamy cashew cream frosting, made with soaked cashews, coconut cream, and a touch of maple syrup, takes every bite to the next level. Perfect for celebrations or as a gourmet dessert, this recipe is easy to follow and comes together in just under an hour. Garnished with a sprinkle of orange zest or cinnamon, it’s a vibrant centerpiece that’s as visually stunning as it is delicious. Ideal for those seeking plant-based icing options, this cake pairs wholesome ingredients with indulgent flavors for a truly unforgettable treat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 2 cups Carrots, grated
- 1 tablespoon Orange zest
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.75 cups Vegetable oil
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Raw cashews, soaked
- 0.25 cups Maple syrup
- 0.5 cups Coconut cream
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, then line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk in the eggs one at a time, followed by the vanilla extract.
Stir in the grated carrots and orange zest.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the icing: Drain the soaked cashews and place them in a high-speed blender with the maple syrup, coconut cream, lemon juice, and vanilla extract. Blend until smooth and creamy. Adjust sweetness to taste, if needed.
Once the cakes are completely cool, spread a generous layer of cashew cream icing on top of one cake. Place the second cake layer on top and frost the entire cake with the remaining icing.
Optionally, garnish with additional orange zest or a sprinkle of ground cinnamon.
Slice and serve. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 44.2 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 289 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
