CARROT CAKE
CARROT CAKE WITH CASHEW CREAM CHEESE FROSTING! Oh yay this beauty is gluten-free, dairy-free, vegan and so, so good! Best enjoyed with a hot cup of coffee and some Holiday tunes!
Carrot Cake
Print RecipeIngredients
Cake
- 1 cup oat flour
- 1 cup gluten-free 1-to-1 baking flour I like using Bob's Red Mill
- 1 cup grated carrots
- ½ cup coconut brown sugar
- 2 tablespoons ground flax seeds
- 1 tablespoon pumpkin pie spice
- 1 tsp baking soda
- Pinch sea salt
- 3 tablespoons lemon juice
- ⅓ cup apple sauce
- 1 cup non-dairy milk
Frosting
- 1.5 cups soaked cashews
- ⅓ coconut cream
- 3 tablespoons lemon juice
- ¼ cup honey or sweetener of choice
Instructions
- Begin by adding all of the dry ingredients into a large bowl and whisking together.
- Then add the non-dairy milk, lemon juice and applesauce to a small bowl and whisk together.
- Next add the wet to the dry and stir until well combined.
- Finally pour the batter into a loaf pan and bake in a preheated 350 degree Fahrenheit oven, for 50 to 60 minutes.
- While the loaf bakes, make the cashew frosting. Soak the cashews by adding them to a small bowl or jar and covering with hot water, let them soak for at least 30 minutes. You can also use cold water and cover with a lid, then let them soak overnight in the fridge.
- When you are ready to use the cashews, drain and rinse well.
- For the coconut cream, I always keep a couple of cans of full fat coconut milk in my refrigerator, upside down.
- Pull out a can and flip right side up, remove the top and pour out the coconut water that has separated from the cream. Save this water for smoothies!
- You can see what is left at the bottom is thick delicious coconut cream!
- Add the cashews, coconut cream, lemon juice and honey to a food processor or high-speed blender and blend until silky smooth.
- After the loaf is finished baking, let cool, then frost and top with a sprinkle of cinnamon or pumpkin pie spice, serve and enjoy!
Servings: 8
