Carin’s Carrot Cake with Vanilla Cashew Cream

Bake something delicious this weekend

Profile Shot from GarimoMaria Carin Gala

This carrot cake recipe was born out of the desire to satisfy my daily cake cravings without dying of heart disease, gaining 10kg in a few weeks and losing my teeth from the excess consumption of sugar. Of course also fulfilling my client’s needs for gluten, refined sugar and dairy free recipes.

When one of my first cooking classes required an addition of a carrot cake, I had to finalise this recipe. The days of intuitive baking and non-measuring were over and I started to weigh and measure each item, so that everyone could make this healthy carrot cake.

This recipe is not too sweet, but you can make the cashew cream extra sweet if you want to serve it as a dessert or add a touch more maple syrup in the cake batter. I think it’s perfect like this and can be enjoyed as a guilt free afternoon snack or lazy breakfast alternative.


carrot cake


Dry mix:

½ cup almond meal

½ cup brown rice flour

½ cup maize flour

½ cup sultanas dates or currants or both

Pinch sea salt

1 tsp cinnamon

Pinch nutmeg

Pinch clove

1 tsp baking powder

Wet mix:

¼ cup rice milk

1/3 cup sunflower oil

¼ cup maple syrup

1 tbsp lemon juice

Rind of 1 lemon and a dash of juice

Dash of vanilla extract – optional


2 large carrots grated coarse (4 cups)

½ – 1 cup dry roasted walnuts chopped roughly


Preheat oven to 180C.

Mix the dry with the wet ingredients, then add the carrots and walnuts. Mix lightly and adjust with almond meal or rice milk if the batter appears too wet or too dry.

Bake for approx 30-45min. Depending on cake tin shape and the nature of your oven. To check the readiness – insert a knife in the middle and if it comes out clean the cake is ready. Enjoy with tea or vanilla cashew cream.

Feeling adventurous? Try poppy seeds instead of pineapple or walnuts or pecans instead of pepitas.


Vanilla Cashew Cream


1 cup organic raw cashews soaked overnight

¼- ½ cup rice milk – depends on desired consistency

1 tsp vanilla extract or a real vanilla pod’s seeds

1 tbsp maple syrup or to taste you might like it sweeter try 2 tbsp. Or add 2 medjool dates.

Tiny pinch of salt

1 tbsp lemon juice – optional


Place all ingredients in a blender or mini food processor and whiz it to a crème. While you’re standing there holding down that button take a deep breath. Chill in fridge. It will last up to 4 days but freezes well too if you make too much.

Garnish with a sprig of mint or a sprinkle of chopped pistachios. Oolala! 🙂

Maria Carin Gala – Wonder Food
Carin is a passionate foodie and dedicated personal chef who is always excited to share everything gluten free, sugar free and dairy free. Her food is vegan, but only secretly. She believes that the word vegan is often associated with dry, boring, bland food and therefore makes vibrant, wholesome fresh and seasonal food that is good for you and tastes delicious too! You can find her giving cooking workshops/classes around Sydney, being a personal chef, catering at retreat centres and for special events, and splashing, testing and tasting creations in her home kitchen for her upcoming cookbook. Her website is and navigate your way through tasty photos and upcoming events on Bon appetite.
Life Balance = Dance. Nature. Naam Yoga.