Clean Pantry, Clean Planet

Mini Carrot Cake Loaves with Passion Fruit Cashew Cream


  • 1 cup wholemeal spelt flour
  • 1/2 cup almond meal
  • 1/2 cup desiccated coconut
  • 2/3 cup coconut sugar
  • 1 tsp bicarb soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 carrots grated
  • 2 eggs
  • 1/3 cup coconut or almond milk
  • 1/2 cup olive oil
  • 1 tsp vanilla
  • 2 cups raw cashews – soaked for at least 1 hour in the water
  • 3 tbsp maple syrup
  • 1 tsp vanilla
  • pulp from 4 small passion fruits
  • juice of 1/2 a lemon
  • 1/4-1/2 a cup of coconut milk


  1. Preheat the oven to 175degrees Celcius and line and grease a mini loaf tray
  2. Combine all dry ingredients apart from the carrots in a large bowl and set aside
  3. whisk together the eggs, milk, olive oil and vanilla in a bowl – pour into the dry ingredients and stir to combine
  4. Fold through the carrots
  5. Divide the mixture into 6 mini loaf trays and place into the oven for 25 minutes or until a skewer inserted comes out clean – cool fully before icing
  6. To make the icing either use a handheld stick blender or regular blender to combine all ingredients – adding extra milk as needed to get it to your desired consistency
  7. Once the loaves have cooled fully spread the icing on with a knife or piping bag and decorate with extra passionfruit, nuts, coconut or whatever else you can think of! yum!

Image & recipe by Bryany Atkinson in Phoebe Conway / @pheebsfoods