Carrot Cake with Cashew Butter Frosting
Before moving to a plant-based diet, carrot cake was a regular event in my dessert repertoire. And to be honest, it was hard to give up the decadent, sweet, cake and butter icing. It took some time for me to create a carrot cake I was excited to eat.
After a lot of trial and error, here it is. Here you’ll find my version of the classic carrot cake minus the refined sugars and dairy.
I hope you enjoy xx
Carrot Cake with Cashew Butter Frosting
Ingredients
- 2 flax eggs
- 1/2 cup soy milk
- 2 tablespoons apple cider vinegar
- 2 1/2 cups grated carrot
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon bicarb soda
- 1 1/2 teaspoons baking powder
- 2 1/2 cups white flour (Can swap out with gluten free flour)
- 1/2 cup coconut oil
- 1/2 cup walnuts
- 2 1/2 cups raw cashews
- 1/2 cup maple syrup
- 1/2 cup coconut cream
- 2 teaspoons vanilla
- 1/2 lemon juice
Method
Cake
- Preheat oven to 180 degrees.
- Make the two flax eggs by mixing two tablespoons of flax meal with 6 tablespoons of water. Let sit for two minutes to thicken.
- Blend the milk and apple cider vinegar for a few seconds or until foams up.
- Pour the milk and apple cider mix into a bowl and then add the flax egg, grated carrot, melted coconut oil, coconut sugar and maple syrup. Mix well.
- Add the flour, baking powder, bicarb soda and cinnamon and nutmeg and mix until you form a cake batter.
- Grease a 20cm round spring-form tin with oil and bake at 180 degrees for approximately 40 minutes. When cool ice.
Icing
- Soak cashews for up to an hour to help create a smooth, creamy icing.
- Then blend in a food processor or high-speed blender all ingredients until you form a smooth, thick creamy mixture.
IMPORTANT NOTE: Place the coconut cream in the fridge before using and simply skim the thick cream from the top of the can. Do not shake the can or use the coconut water sitting at the bottom. It’s important to only use the thick cream or your icing will not set. Once the cake has cooled ice. You will need to keep the cake in the fridge once iced as the cashew icing will melt.
Frequently Asked Questions
What are flax eggs, and why are they used in this carrot cake recipe?
Flax eggs are a vegan egg substitute made by mixing ground flaxseed meal with water. In this recipe, they are used as a binding agent, similar to traditional eggs, to help hold the carrot cake together. They are often used in vegan baking to replace eggs and provide moisture and binding properties.
Can I use regular eggs instead of flax eggs in this recipe?
Yes, you can use regular eggs if you are not following a vegan or egg-free diet. Two flax eggs can be substituted with two traditional eggs in this recipe.
Can I substitute the coconut sugar and maple syrup with other sweeteners?
While coconut sugar and maple syrup are used in this recipe, you can substitute them with other sweeteners like brown sugar, regular cane sugar, or alternative liquid sweeteners if you prefer. Keep in mind that different sweeteners may slightly alter the taste and texture of the cake.
What is the purpose of coconut cream in the cashew butter frosting?
Coconut cream is used to create a creamy and luscious texture in the cashew butter frosting. It adds a rich and silky quality to the frosting while also enhancing the flavor. Be sure to only use the thick cream from the top of the can, as instructed, to achieve the desired consistency.
How should I store this carrot cake with cashew butter frosting?
Once iced, it's best to store the carrot cake in the refrigerator because the cashew icing will melt if left at room temperature. Keep it in an airtight container to maintain freshness. Enjoy it chilled!
Can this cake be gluten free?
Absolutely, use a good quality GF flour and it will be incredible.
