Tuesday, October 18, 2016

Gluten-Free Vegan Carrot Cake w Cashew Cream Frosting


I had originally intended to make this a raw carrot cake recipe. After freezing my mixture overnight and giving it a try, I didn’t like the texture or flavor. So I decided to chopped up the frozen pan of raw carrot cake, put all the pieces into my VitaMix, added quinoa flour, baking soda and maple syrup, then baked to carrot cake perfection. It’s definitely a delicious and seductive baked treat that’s still super healthy and wholesome. It's a great post workout treat that's packed with protein, healthy fats and fiber in the nuts and grains mixture. It would also make a perfect festive dessert for a holiday dinner party. Enjoy!




Gluten-Free Vegan Carrot Cake with Cashew Cream Frosting
by Sarah Farsh, October 17th 2016
  • 2 cups shredded carrots
  • 1/2 cup raw walnuts, soaked in water for at least 3 hours
  • 1/2 cup raw almonds, soaked in water for at least 3 hours
  • 1/2 cup date molasses 
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup rasins
  • 1 tsp fresh ginger, minced
  • 1 tsp vanilla 
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp pink himalayan sea salt
  • 1 cup quinoa flour (or chickpea flour)
  • 1 tsp baking soda
  • 1/4 cup maple syrup

Cashew Cream Frosting
  • 1 1/2 cup raw cashews, soaked in water for at least 3 hours
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1 vanilla bean
  • Juice of 1/2 lemon, plus zest
  • Pinch of salt
Soak all nuts in water for 3 hours, or overnight. Preheat oven to 350. In a food processor, pulse carrots, walnuts, almonds, date molasses, coconut, raisins, ginger, vanilla, cinnamon, nutmeg, maple syrup and baking soda together. Scoop wet mixture out into a bowl and add quinoa flour, mix well into the wet mixture. Spray a baking loaf pan with coconut oil, or use a nonstick pan, and poor carrot cake batter into pan and bake for about 50 - 70 minutes, or until top is golden brown and bouncy to touch. The consistency of this loaf is more like a pudding bread, rather than a hearth bread. So it tends to be on the stickier moist side. Allow to cool before taking loaf out of pan. Meanwhile, place all cashew cream frosting ingredients into VitaMix, blend on high until whipped into a frosting. You can keep cool in the refrigerator until you're ready to frost. Frost your carrot cake once it's cool. 

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