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VEGAN CARROT CAKE RECIPE WITH CASHEW CREAM FROSTING
Ingredients
- Wet:
- 2 cups loosely packed grated or shredded carrots
- ¼ cup maple syrup
- ⅔ cup sugar ( i use a mix of regular and brown sugar. Add 2 tbsp more for sweeter)
- ¼ cup oil
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp flax seed meal
- ½ of a small apple or ¼ cup chopped apple or use ¼ cup apple sauce
- ⅓ to ½ cup chopped carrots
- ½ inch fresh ginger (optional)
- ½ cup water or non dairy milk (or use orange juice)
- Dry:
- 2 cups flour (I use 1 cup whole wheat and 1 cup unbleached white)
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp or more cardamom
- ½ tsp ground ginger
- ⅓ tsp salt
- ⅓ cup chopped walnuts
- ⅓ cup currants or raisins
- Cashew Vanilla Frosting:
- ½ cup cashews soaked for 1 hour or overnight
- 3 to 4 tbsp water
- ⅛ to ¼ tsp salt
- 2 tsp or more lemon juice
- 2 tbsp sugar
- ¼ tsp vanilla extract
- 1 to 2 tsp coconut flour
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