Carrot Cake with Cashew Butter Frosting - Wholesome Bellies

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Carrot Cake with Cashew Butter Frosting
https//www.wholesomebellies.com.au/
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• Before moving to a plant-based diet, carrot cake
  was a regular event in my dessert repertoire. And
  to be honest, it was hard to give up the
  decadent, sweet, cake and butter icing.  It took
  some time for me to create a carrot cake I was
  excited to eat.
• After a lot of trial and error, here it is.  Here
  youll find my version of the classic carrot cake
  minus the refined sugars and dairy. 
• I hope you enjoy xx

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• INGREDIENTS -
• CAKE
• 2 flax eggs (see method below)
• ½ cup soy milk
• 2 tablespoons apple cider vinegar
• 2 ½ cups grated carrot
• ½ cup coconut sugar
• ½ cup maple syrup

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• INGREDIENTS -
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon bicarb soda
• 1 ½ teaspoon baking powder
• 2 ½ cup plain white flour
• ½ cup coconut oil
• ½ cup walnuts

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• INGREDIENTS -
• ICING
• 2 1/2 cups raw cashews
• 1/2 cup of maple syrup
• 1/2 cup of coconut cream
• 2 teaspoon vanilla
• Juice of half a lemon

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• METHOD
• CAKE
• Preheat oven to 180 degrees.
• Make the flax egg by mixing the flax and water in
  a bowl and let sit.
• Blend the milk and apple cider vinegar for a few
  seconds or until foams up.

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• METHOD
• CAKE
• Pour the milk and apple cider mix into a bowl and
  then add the flax egg, grated carrot, melted
  coconut oil, coconut sugar and maple syrup.  Mix
  well.
• Add the flour, baking powder, bicarb soda and
  cinnamon and nutmeg and  mix until you form a
  cake batter.
• Grease a 20cm round spring-form tin with oil and
  bake at 180 degrees for approximately 40 minutes.
  When cool ice. 

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• ICING
• Soak cashews for up to an hour to help create a
  smooth, creamy icing.
• Then blend in a food processer or high-speed
  blender all ingredients until you form a smooth,
  thick creamy mixture.
• IMPORTANT NOTE  Place the coconut cream in the
  fridge before using and simply skim the thick
  cream from the top of the can.  Do not shake the
  can or use the coconut water sitting at the
  bottom.  Its important to only use the thick
  cream or your icing will not set.
• Once cake has cooled ice.
• You will need to keep the cake in the fridge once
  iced as the cashew icing will melt.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/