Carrot cake and chocolate ice-cream

From time to time I get a craving to make a carrot cake. It’s weird – a sensation just comes over me and I can’t settle until it’s done. That happened to me last Saturday. I answered ‘the call’ and baked the cake.

Carrot Cake


10 mins


45 mins


  • 1 Mixing bowl and spoon
  • 1 round cake tin or any cake tin



  • 2 Tbsp chia seeds
  • 1/2 cup boiling water
  • 1/2 cup banana. mashed or apple sauce
  • 1/2 cup plant milk
  • 1 Tbsp lemon juice
  • 1/4 cup flavourless oil I use macadamia oil but grapeseed is another option
  • 1 cup sugar of choice
  • 2 cups self raising flour if using plain all purpose flour, add 2 tsp of baking powder
  • 1 tsp bicarb soda aka baking soda
  • 1 pinch salt to taste
  • 1 whole carrot, grated
  • 1 Tbsp ground cinnamon
  • 1 tsp ginger powder
  • 1 tsp ground nutmeg
  • 1/2 cup saltanas or raisins
  • 1 cup walnuts, roughly chopped


  • 1/2 cup raw cashews soaked for at least 30 minutes in enough water to cover them.
  • 1/4 cup water
  • 1/2 cup icing sugar
  • 1 Tbsp lemon zest or the zest from one lemon


  • Preheat the oven to 180 degrees celsius.
  • Add the chia seeds and boiling water to a large bowl and leave for 5 minutes so the seeds can absorb the liquid.
  • Add the rest of the wet ingredients, including the banana or apple sauce and mix.
  • Add the dry ingredients (including the carrot and mix ins) and fold through using a spoon.
  • Pour mixture into a round cake tin that is lined with baking paper (or your preferred cake tin).
  • Bake for approx. 45 minutes or until skewer comes out clean and the top is golden brown. ⁣⁣
  • Leave the cake on the bench to cool down before icing it.
  • Drain the cashews and then blitz all the icing ingredients in a blender until smooth. Spread the icing on top of the cake.
  • Store in a sealed container in the fridge.

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