Carrot Cake with Cashew Cream Frosting

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Carrot Cake with Cashew Cream Frosting

Difficulty: Intermediate Prep Time 5 mins Cook Time 55 mins Rest Time 9 mins Total Time 1 hr 9 mins


Carrot Cake

Cashew Cream Frosting



  1. Preheat the oven to 350 degrees.

  2. For the Bread: Grab a medium bowl, mix together the 3/4 cup of coconut sugar, almond milk, olive oil, egg and vanilla extract. 

  3. In another bowl, combine the dry ingredients; the flour, baking powder and salt.

  4. Then add the dry ingredient bowl to the wet ingredient bowl and whisk until it becomes a well combined batter.

  5. In a small bowl, toss the strawberries and 2 tablespoons of flour to coat all the diced strawberries evenly. 

  6. Gently add the strawberries to the mix batter. 

  7. Pour the batter into a greased 9 inch by 5 inch bread pan.

  8. Bake for 55 minutes. 

    Tip: Insert a tooth pick in center to check if the bread is done. If it comes out clean the bread is done. If it comes out with wet batter it needs more time. 

  9. Allow the bread to cool for 10 minutes then place to a wire rack to cool completely. 


  1. Combine the 1 cup of coconut sugar, melted butter, 1/3 diced strawberries, almond extract, heavy cream in a small bowl until smooth.

  2. Once the bread is cool, gently pour the glaze down the top center of the bread and spread evenly. 

Keywords: delicious, homemade, sweets
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