Food

Tip

Use zucchini instead of carrot for a healthy twist on zucchini bread.

Carrot Cake with Cashew Frosting

Rejoice! A gluten-free, dairy-free, soy-free carrot cake that actually tastes great.

Serves 12

for the frosting:

1 cup raw cashews, soaked, drained, and rinsed (or macadamia nuts)

1 teaspoon lemon juice

2 tablespoons maple syrup (add more if you prefer sweeter)

¼ cup sweetened vanilla almond milk

for the bread:

1 cup unpacked finely grated carrot

¾ cup sweetened vanilla almond milk

½ cup maple syrup (add 1 additional tablespoon if you prefer sweeter)

1 tablespoon warm coconut oil, or canola oil (optional)

2 tablespoons applesauce

1 teaspoon vanilla extract

½ teaspoon apple cider vinegar

½ cup brown rice flour

½ cup gluten-free oat flour

¼ cup tapioca flour

¼ cup arrowroot flour

½ cup almond flour

1 tablespoon flax meal

1 tablespoon ground chia seeds

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon sea salt

¼ cup walnuts, chopped (optional)

1. First, make the frosting. In a blender or food processor, blend all ingredients until smooth, adding water as needed, and put in the refrigerator until ready to use.

2. Preheat oven to 350°F and lightly grease a small (8-inch by 4-inch) loaf pan or 8-inch round cake pan.

3. In a bowl, mix together the almond milk, maple syrup, oil, applesauce, vanilla, and apple cider vinegar. Set aside while preparing the dry ingredients. If adding the coconut oil, make sure the wet ingredients are at room temperature to prevent the oil from hardening.

4. In another bowl, whisk together the flours, flax meal, chia seeds, baking powder, baking soda, cinnamon, and salt.

5. Pour the wet ingredients over the tray and stir until just combined. Then fold in the carrots and walnuts (or other nut of choice).

6. Pour into loaf pan lined with parchment paper and bake for about 50 minutes (40-45 if using a cake pan), or until you can slide a knife into the center and it comes out clean. Remove pan from oven and let cool before transferring the loaf from pan to wire rack. Let cool completely (at least 1 hour), frost, slice, and serve!

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