Carrot Cake with Cashew Butter Icing

Before moving to a plant-based diet, carrot cake was a regular event in my dessert repertoire. And to be honest, it was hard to give up the decadent, sweet, cake and butter icing. It took some time for me to create a carrot cake I was excited to eat.

After a lot of trial and error, here it is. Here you’ll find my version of the classic carrot cake minus the refined sugars and dairy.

I hope you enjoy xx



  • 2 flax eggs (see method below)


  • 2 1/2 cups raw cashews



  1. Preheat oven to 180 degrees.


  1. Soak cashews for up to an hour to help create a smooth, creamy icing.

Wholesome Bellies was created from my passion for healthy eating and cooking.