Delicious healthy carrot cake with icing by Models Love Food

caroot cake
The lovely girls Evie Lukassen  and Fabienne Dobbe  from ModelsLoveFood have a new member in their team! A few days ago spotted model Melody Vroom joined the duo! Today the three girls have new tasty recipe for you! As a true cake lovers, we tried it and the result was more than delicious! So hurry up and head to your kitchen to prepare this healthy pleasure! Below you can find the list with the ingredients and the recipe from the girls. And in case you are hungry for more, you can follow them on their Instagram account ModelsLoveFood and check their previous blogs on Spotted Style here!
Note: 1 cup = 237 ml.
2 cups spelt flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
2 cups grated carrots
1 cup almond milk (or rice milk, coconut milk, etc.)
1 cup applesauce 
1 cup agave syrup or maple syrup
1/2 cup crushed walnuts
200 gr. raw cashews (soaked for at least 4 hours, then drained)
2 tbsp coconut oil 
1 bar of white chocolate (only if you prefer)
Preheat the oven to 350F (175C). Mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, nutmeg and salt. Grate the carrots and add along with the rest of the ingredients of the cake, except for the walnuts to the flour mixture. Mix until “just mixed.” Mix in the walnuts.  Transfer to a greased 13x9x2 (inches) pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.
Now the icing. Mix the cashews until they are crumbled. Melt the coconut oil au bain marie and add to the cashew crumble. If you prefer to add some white chocolate, melt this as well and add it to the mixture. Mix until it becomes completely smooth. Start frosting the cake when the cake is cooled down! Top your icing layer with some whole walnuts, to make it look extra fancy. Put the cake in the fridge for about an hour.
We hope you enjoy it as much as we did! 
Love and best of luck,