Carrot Cake with Cashew Frosting!
This Carrot Cake with Cashew Frosting is the best cake I have had in a long time. This cake is so soft and moist, and the dense cashew frosting is the perfect compliment. The classic carrot cake flavour comes through without being overpowering.
This is a healthier version of classic carrot cake. It’s vegan, gluten-free, and refined sugar-free. The base is made with a combination of oat flour and coconut flour. It’s made with whole food ingredients that are nutrient dense and filling, like flax seeds, coconut milk, and cashews. Even my boyfriend was full after one slice because it truly is filling and satisfying. The protein and healthy fats help slow the absorption of the sugar and keep you feeling fuller for longer.
I used LIVA raw date sugar to sweeten this cake. Date sugar is a refined sugar-free option for white sugar. Not only is it organic and raw, but it also has fibre, minerals, vitamins, and a low glycemic index. I find it gives this cake a more real ‘cake like’ texture compared to using whole dates or maple syrup, so it’s perfect for a special occasion cake. You can find LIVA date sugar on well.ca or amazon.
Follow me on Instagram @livesimplyhealthy for more recipes and nutrition tips! Be sure to leave a comment below and let me know your favourite Easter dessert recipe! My favourite Easter recipe has always been carrot cake!
For more dessert recipes, try my Chocolate Layer Cake with Whip Cream, Lemon Cupcakes, or Strawberry Cheesecake Bites.
Carrot Cake with Cashew Frosting
Ingredients
Carrot Cake:
- 3 flax eggs 3 tablespoons ground flax + 9 tablespoons water, or 1/2 cup + 1 tablespoon water
- 2 1/2 cups oat flour 2 1/2 cups oats ground into a fine flour
- 1/2 cup coconut flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup date sugar or coconut sugar
- 1/3 cup coconut cream the thick white part from a chilled can of full fat coconut milk
- 1/2 cup coconut oil melted
- 1 cup coconut milk
- 2 teaspoons vanilla
- 4 tablespoons apple cider vinegar
- 3 cups grated carrots
Cashew Frosting:
- 1 cups soaked cashews soaked for at least 6 hours and drained
- 3/4 cup water
- 1 teaspoons vanilla
- 1 tablespoon date or coconut sugar
- 1 1/2 tablespoon maple syrup
Instructions
- Heat oven to 350 degrees Fahrenheit and line two 9 inch round cake pans with strips of parchment paper for easy access. Wipe pans with coconut oil.
- To prepare the cake batter, mix the flax eggs by adding the flax and water and set aside to thicken.
- Meanwhile, add the oat flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and date or coconut sugar to a large mixing bowl. Whisk to combine.
- Add the prepared flax eggs, coconut cream, melted coconut oil, coconut milk, vanilla, and apple cider vinegar and stir to combine. Add the grated carrots and stir until well combined.
- Pour the cake batter evenly into the two prepared cakes pans. Bake in the preheated oven for 35-37 minutes, until the cake is set in the center. Allow the cakes to cool completely.
- To prepare the cashew frosting, add the soaked cashews, water, vanilla, date or coconut sugar, and maple syrup to a blender. Blend on high until the frosting is completely smooth.
- Lay one cake on a serving plate or cake stand. Pour a layer of frosting over the bottom cake. Lay the second cake on top of the frosted bottom layer. Pour the remaining frosting over the top and swirl it evenly over the cake.
- Let the cake set in the fridge before serving.
- Store the cake in the fridge for up to one week.
