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This delicious and nourishing cake is full of fruits and vegetables! The cake is filled with in-season zucchini and carrots and is then topped with a rich, decadent caramel frosting made from dates, maple syrup, and coconut cream. This fruit cake is the perfect dessert for sweet tooths who are on the hunt for nutritious sweet options.

Carrot and Zucchini Fruit Cake With Roasted Cashew Caramel [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients You Need for Carrot and Zucchini Fruit Cake With Roasted Cashew Caramel [Vegan, Gluten-Free]

For the Cake:
  • 2 1/2 cups gluten-free flour mix
  • 1 zucchini, grated
  • 1 carrot, grated
  • 1/2 cup shredded coconut
  • 1/2 cup sultanas
  • 8 figs, pulsed into small pieces
  • 2 teaspoons cinnamon
  • 1/2 teaspoon each ginger and nutmeg
  • 1/2 teaspoon cardamom
  • 2 teaspoon stevia (optional)
  • Zest of 1 lemon
  • 1 large banana
  • 1/3 cup coconut oil
  • 1/4 cup coconut milk or water
  • 2 tablespoons chia
  • 1 teaspoon psyllium powder
  • 2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar

For the Frosting:

  • 1 cup unsalted, roasted cashews
  • 1 cup pitted dates
  • 2 tablespoons maple syrup
  • 3 tablespoons coconut cream
  • 1 teaspoon vanilla extract

How to Prepare Carrot and Zucchini Fruit Cake With Roasted Cashew Caramel [Vegan, Gluten-Free]

To Make the Cake:
  1. Preheat oven to 360°F and grease a medium bundt tin.
  2. Grate the carrot and zucchini into a large mixing bowl then add the baking mix, coconut, sultanas, figs, spices, and zest. Stir to combine making sure to cover all of the grated carrots and zucchini with the dry mixture.
  3. Add the banana, oil, milk, chia, psyllium, vanilla, maple syrup, and apple cider vinegar to a blender and blend until smooth then add to the large mixing bowl and stir through to create a thick dough.
  4. Spoon the mixture into the bundt tin, level the top, then bake for 25-30 minutes or until it bounces back when gently pressed.
  5. Allow to cool for about 15-20 minutes then remove for the bundt tin and allow to finish cooling on a wire rack.

To Make the Frosting:

  1. Add all ingredients to a high-speed blender and blend until smooth, thick and creamy.
  2. Dollop the frosting onto the cake and allow it to cascade down the sides.
  3. Serve immediately for a warm and fudgy delight or allow to cool in the refrigerator overnight which will make it much easier to slice into clean wedges.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Karen

See My Recipes

Lover and creator of Karen Luvs Life, a food blog featuring tasty treats made with real food! My passion is to re-create recipes straight from what nature has provided us with and then devour them with a positive mindset knowing that we nourish our bodies with every tasty bite. My vegan creations include raw, paleo, gluten-free, and grain-free versions of everything wicked, made as healthy as possible whilst maintaining the amazing taste and wow factor.

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