Gluten Free Carrot Cake with Cardamom Cashew Cream

Spiced Gluten Free Carrot Cake Base with Silky Cardamom Cashew Cream drizzled on top!


For the Cake

For the Topping


  1. Preheat oven to 350F
  2. Grease a 9×2″ cake pan with olive oil
  3. Mix all of the wet cake ingredients (except carrot) in a medium sized bowl with a hand mixer
  4. In another medium sized bowl, mix all of the dry cake ingredients tp combine
  5. Add the dry ingredients to the wet and mix again with hand blender, then fold in carrots
  6. Pour batter into cake pan and place pan on middle rack for approx 30 mins, or until cake is fully set and golden on top
  7. While cake is baking, place cashew cream ingredients in a high speed blender and blender on high for approx 2 minutes until silky smooth texture is achieved.
  8. Once cake is finished baking, remove from oven and allow to cool for 10 minutes before removing from pan and allow cake to fully cool on rack
  9. To serve, drizzle cashew cream over top or serve on the side for your guests to pour! Top with pecans.