Carrot Cake with Cashew Frosting
Oh my goodness.
WAY back when this year, I made a delicious treat for Easter. It was a super dense, hearty carrot cake, made with a variety of healthier baking ingredients. I topped it off with a delicious lemony cashew frosting. This recipe will create a cake that is almost like baked oatmeal, so please expect a super dense, hearty cake - not a fluffy, light, blood sugar crashing kind of treat.
If you want to have a super duper healthy "I can eat this for breakfast" kind of cake, or simply a healthier way to indulge, please give the following recipe a shot and let me know what you think. Personally, I was mega pleased with it, and I had to stop myself from just spooning the icing directly into my mouth.
- 2 cups regular rolled oats
- 1 cup gf oat flour (can sub any other flour!)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 1/2 tsp cloves
- pinch sea salt
- sprinkle of cardamon
1 - 398 ml can pumpkin puree
1/4 cup shredded coconut (can leave out if you want, but I'd replace with some sunflower seeds perhaps)
1 small container of applesauce (about 1/4 cup)
1/4 cup almond milk (or other milk)
1/4 cup oil of choice (I used avocado, but you could use any veggie oil)
2 medium carrots grated
1/4 cup maple syrup (makes a very minimally sweet cake! you could double or triple this amount if you'd like it to be more sweet).
2 tsp vanilla
Optional: 1/4 cup raisins, grated or diced apple
- Set oven to 350F.
- Mix dry ingredients together in one bowl.
- Mix wet ingredients together in a separate bowl. I whisked it all together with a fork.
- Grease a pyrex dish ( I used an 11x7 one, greased with coconut oil).
- Add dry to wet, and mix together. Pour into pyrex, and smooth with a spoon.
- Bake for 75 mins.
- Cake will firm up more once cooled. The consistency of this cake will be a LOT like baked oatmeal.
Lemon Cashew Icing
1.5 cups soaked cashews, drained and rinsed (soak for a couple of hours on counter)
Juice of 1 whole lemon.
2 tbsp melted coconut oil
3 tbsp maple syrup
splash of vanilla
a bit of water to thin if necessary
- Blend all ingredients until smooth and creamy... it seems to get creamier the longer you blend it. You can add a splash more of water or maple syrup if you like, or try adding in a couple of soaked dates instead of maple syrup.
- Place frosting in fridge and let firm up a bit while cake is cooling.
- Once cake is completely cool, slather it in the icing, and keep in the fridge until serving!
- I decorated mine with some veggies and lemon zest :)
I personally think the cake tasted even better on the second and third days. Happy Eating!