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Carrot Cake with Cashew Frosting - Whole Grain, Macrobiotic, Vegan & Gluten Free

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.
 

Carrot Cake

Ingredients

DRY

  • 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

WET

  • 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

Instructions

  1. Set oven to 350F.
  2. Mix dry ingredients together in one bowl.
  3. Mix wet ingredients together in a separate bowl. I whisked it all together with a fork.
  4. Grease a pyrex dish ( I used an 11x7 one, greased with coconut oil).
  5. Add dry to wet, and mix together. Pour into pyrex, and smooth with a spoon.
  6. Bake for 75 mins.
  7. Cake will firm up more once cooled. The consistency of this cake will be a LOT like baked oatmeal.

Lemon Cashew Icing

Ingredients

  • 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

Directions

  1. 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.
  2. Place frosting in fridge and let firm up a bit while cake is cooling.
  3. Once cake is completely cool, slather it in the icing, and keep in the fridge until serving!
  4. 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!

MacroTreatFriday (MTF): Pumpkiney, pumpkin, pumpkin!

Hi there sweet friends,

If you read anything related to food, no doubt you've been swarmed lately with pumpkin everything. Drinks, treats, soups, casseroles, you name it. I can't really say I'm that sad about it. I do love pumpkin in cooking and in baking. I use pumpkin year round, but there is something extra lovely about it, at this time of year.

So, without further ado, this Macro Treat Friday post is a Dainty Pig round-up of all things to do with pumpkin, that I have posted on the blog over the years.

MTF: Dainty Pig Macrobiotic Pumpkin Recipe Round-up

Get your oven mitts out, crank up the music, and put your apron on :)

ALL of these treats are vegan, whole-food based and use natural ingredients. Most are gluten free friendly, and are in tune with Macrobiotic principles.

 

Dainty Pig Pumpkin Pie

RECIPE HERE

Crustless 10 Minute Macro Pumpkin Pie

pumpkinpie2.jpg

RECIPE HERE

Chocolate Chip & Pecan Pumpkin Oat Cookies

RECIPE HERE

Baked Oatmeal Pumpkin Muffins

RECIPE HERE

Pumpkin Pudding / Custard

RECIPE HERE

Easiest Pumpkin Spice Cookies Ever

RECIPE HERE

Pumpkin Oatmeal Chocolate Chip Cookies

RECIPE HERE

Pumpkin Oatmeal Carrot Cake

RECIPE HERE

And, I also have a whole bunch of tips and tricks for selecting winter squash, the differences in the types, how to perfectly bake squash every time, and some recipes using all kinds of winter squash in your meals.

Winter Squash How-To Guide

CLICK HERE for TIPS & WINTER SQUASH RECIPES

 

Also, I am super happy to announce that I'll be teaching another class next week, Friday the 26th, at Templed Mind, on Macrobiotic Sweets - finding sweetness within the Macro lifestyle, and how to make some tasty treats - great tips for the upcoming holidays. Class info is HERE. Hope to see you there!

What's your favourite PUMPKIN treat?

Happy day, weekend, baking, life, you name it.
Sending some love your way.

xo jess