Carrot Layer Cake with Coconut Cashew Cream

Posted by Manjeri Skincare Team on

Benefits:
Carrots are rich in beta-carotene, which converts to vitamin A to promote cell turnover and a radiant glow. Almond flour and walnuts offer skin-supportive vitamin E and omega-3s, while ginger and cinnamon reduce inflammation. The whipped coconut cashew frosting hydrates and nourishes the skin from within.

Skin Concern: Dullness, uneven tone, dry or flaky skin

Prep Time: 30 minutes | Cook Time: 25 minutes | Serves: 6–8 slices

Ingredients:

For the Cake Layers:

  • 1 cup grated carrots

  • 1/2 cup almond flour

  • 1/2 cup oat flour or gluten-free flour

  • 1/4 cup crushed walnuts

  • 1/4 cup unsweetened shredded coconut

  • 1/3 cup maple syrup

  • 1/4 cup coconut oil, melted

  • 1/4 cup full-fat coconut milk

  • 2 tbsp flaxseed meal + 5 tbsp water (or 2 eggs)

  • 1 tsp cinnamon

  • 1/2 tsp ground ginger

  • 1 tsp vanilla extract

  • 1 tsp baking soda

  • Pinch of sea salt

For the Coconut Cashew Cream Frosting:

  • 1/2 cup raw cashews, soaked for 4+ hours

  • 1/4 cup full-fat coconut milk

  • 2 tbsp maple syrup

  • 1 tsp lemon juice

  • 1/2 tsp vanilla extract

  • Pinch of sea salt

Instructions:
Preheat oven to 350°F. Line two 6-inch cake pans with parchment and lightly grease.
In a large bowl, mix grated carrots, maple syrup, coconut oil, flax eggs (or regular eggs), coconut milk, and vanilla.
Add almond flour, oat flour, cinnamon, ginger, baking soda, salt, shredded coconut, and walnuts. Mix until just combined.
Divide batter between pans and bake 22–25 minutes or until a toothpick comes out clean. Cool completely.
For the frosting, blend soaked cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt until smooth and creamy. Chill to firm up before spreading.
Layer the cakes with frosting in between and on top. Garnish with grated carrot, crushed walnuts, or edible flowers.

Shopping Tips:

  • Carrots: Choose firm, vibrant orange carrots—organic if possible for maximum beta-carotene.

  • Cashews: Use raw, unsalted cashews and soak for easy blending.

  • Coconut Milk: Use full-fat canned coconut milk for the creamiest frosting.

Cooking Tips:

  • Chill the cake layers before frosting for a smooth finish.

  • Add pineapple or golden raisins to the batter for a tropical twist and extra hydration.

  • Store the cake in the fridge for up to 4 days—it gets even more delicious as it sets.

This dreamy carrot cake is ultra-moist, glow-enhancing, and secretly nutrient-packed—perfect for birthdays, brunches, or any day your skin craves a beauty-boosting slice of indulgence.

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