Vegan Carrot Cake with Macadamia & Cashew Frosting
Growing up carrot cake was always at every family get together, and once I left home I would make the same family recipe for my friends.
It was high time to try a plant-based version so I could enjoy my favourite cake again.
I thought the cream cheese frosting would be the biggest problem to work around, but cashews and macadamia nuts with a splash of maple syrup not only made the perfect frosting, but left us all fighting over who was going to lick the bowl and spatula.
I baked the cake mixture in a square silicone dish, but I am going to make this again in a traditional round cake pan and layer it with frosting in the middle.
Another fun idea would be to make these into cupcakes.
- Preheat the oven to 180 deg C and grease a baking pan. I use a square silicone dish or you could use a greased 9×13 baking pan or cake pan.
- In a large bowl, whisk together the flours, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.
- In a separate bowl, whisk together the applesauce, almond milk, vanilla, coconut sugar and oil.
- Mix the dry ingredients into the bowl with the wet ingredients.
- Fold in the carrots and the chopped walnuts and stir until just combined.
- Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
- Make the frosting: combine all frosting ingredients into a high speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of almond milk if necessary to get your blade moving.
- Chill for at least 30 minutes before spreading. (It will firm up a bit).
- Spread the frosting on the cooled cake. Sprinkle chopped walnuts on top of the frosting.
- Store frosted cake in the fridge.
To make your own apple sauce: Peel, core and chop up 2 – 3 apples. Place them in a small saucepan with a splash of water (just enough to cover the base of the saucepan) and sprinkle in cinnamon. Cook the apples on low heat with lid on until soft and mushy. I just use a folk to mush up the apples or you could use a blender to make it extra smooth.
Recipe adapted from Love & Lemons
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