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Carrot Cake with Lemon Cashew Cream Frosting

Carrot cake is the best because it's half vegetables, right?? This version is gluten-free and feels pretty healthy if I do say so myself...


I recently discovered Pamela's Baking and Pancake mix, and am SUPER impressed with it. So far I have only made the pancakes and this improvised carrot cake, but both have turned out really well. My roommate said the pancakes tasted better than their glutenous counterparts, which is really something.


It is Spring, and we are stuck at home so I decided to give carrot cake a try. This has always been my favorite cake, maybe because I love cinnamon and the fact that it has vegetables in it. My next experiment will be a chocolate zucchini cake!


Ingredients:


3/4 C maple syrup (could also substitute honey or coconut sugar)

3/4 C coconut oil (melted) or avocado oil

2 eggs

1 tsp vanilla extract

zest of one orange

Fruit of one orange (zest first then remove peel with a knife and cut into bite sized chunks)

2 C shredded carrots

2 C Pamela's Baking and Pancake Mix (if you are unable to find this product try substituting Bob's Redmill 1:1 Baking Flour and adding a teaspoon of baking soda)

1 heaping tsp cinnamon

1/4 tsp cloves

1/4 tsp cardamom

1/2 tsp sea salt

1/2 C raisins

1/2 C chopped walnuts or pecans


Instructions:


Preheat oven to 325.


In a medium-large bowl, combine the maple syrup and oil together. Whisk until combined then add in eggs and vanilla. Mix well and add orange zest, carrots and orange chunks, stirring just until combined. Fold in dry ingredients: flour, spices and salt and mix again. Add in raisins and nuts.


Pour into a greased 7x11 glass baking pan and bake for 45-50 minutes or until done. I check cake done-ness by pressing down lightly on top of the cake- it should "spring" back if cooked through.


Lemon Cashew Cream Frosting


Ingredients:


1 C raw cashews, soaked

juice of two small or one large lemon

zest of one lemon

pinch of salt

1/3 C maple syrup (or less to taste)

1/4 C nondairy milk of choice


Instructions:


Soak cashews for 2-3 hours or overnight. Drain water.

In a high speed blender, combine all ingredients and process until smooth. You may need to add a little extra nondairy milk to reach the desired consistency.


Spread over cooled carrot cake!


YUM.


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