2 hours
Serves 22cm Round Cake


Cashew & Carrot Cake

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  • 165g (¾ cup) caster sugar
  • 2 eggs
  • 180ml (¾ cup) vegetable, or sunflower, or light olive oil
  • ½ teaspoon vanilla extract
  • 200g (¾ cup) LUCKY CASHEWS
  • 125g (⅔ cup) plain flour
  • 1 teaspoon bi-carb soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon mixed spice
  • ½ teaspoon sea salt
  • 125g (1 cup) coarsely grated peeled carrot
  • 100g (½ cup) raisins


  • 1. Preheat conventional oven to 180°C (160°C Fan-forced). Grease the base and sides of a 22cm round spring form cake tin. Line base with baking paper.
  • 2. Place Lucky Cashews into a food processor. Blend cashews until a powder starts to form (do not over blend).
  • 3. In a large bowl, whisk sugar and eggs together to mix well. Whisk in the oil and vanilla extract to combine well. Stir through the Cashew Meal to combine well.
  • 4. Sift the flour, bi-carb soda, baking powder, spices and salt together, over the egg mixture. Gently stir in the dry ingredients to combine.
  • 5. Add the carrot, raisins and Lucky Californian Walnuts and stir to combine well. Spoon batter into the prepared cake tin and spread surface evenly.
  • 6. Bake for 1 hour or until a skewer comes out clean when inserted.
  • 7. Cool in tin for 10 minutes. Remove spring form tin. Place cake on a wire rack to cool completely. Dust with icing sugar before serving.
  • 8. Store in an airtight container for up to a week in the refrigerator. Serve at room temperature.

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