Whisk the eggs with the apple purée and melted coconut oil until smooth. Add the oat flour, cinnamon and baking powder and mix briefly.
Grate the carrots, fold them in, pour the batter into a springform tin and bake at 180 °C (160 °C fan) for 40–45 minutes. Then leave the cake to cool completely.
For the frosting, blend the cashews with the lemon juice, maple syrup and a little water until smooth. Chill the cream briefly until it's spreadable.
Spread the frosting over the cooled cake and decorate with strips of carrot if you like.
Cut the cake into pieces and serve chilled or at room temperature.
Good to know
A cake like this is a quiet little treat. Moist, spiced and with a cream that feels fresh rather than heavy.
Swaps
Cashews → Greek yoghurt (more protein, a little tangier) | maple syrup → date paste (more natural sweetness from the whole fruit) | coconut oil → mild olive oil (more monounsaturated fatty acids) | eggs → extra cashew cream and a little more apple purée (plant-based version; the texture turns out a little softer)
Allergens
Contains egg and tree nuts, plus oats that may or may not be gluten-free depending on the label. Usually fine for children if the nuts are finely processed, and fine during pregnancy as long as the eggs are fully baked and the cashews are handled hygienically.
