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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.
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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!

MTF: Macrobiotic Friendly Vegan Gingerbread Cookies

Happy MACRO TREAT FRIDAY (MTF). It's been awhile since I posted a sweet treat, and Christmas is almost here, so a cookie recipe seems appropriate.

I wasn't sure if I should call these gingersnaps, ginger molasses cookies, or gingerbread...so let's mix it all up and call 'em gingerbread cookies.

Delicious, whatever you call 'em.

Macro Gingerbread Cookies

Wholegrain. One bowl. Super Simple. Very light on the oil. Lightly sweetened with maple.
Makes about 16 small gingerbread cookies.

See other possibilities at the end of the post.

Ingredients

  • 1 cup sprouted whole spelt flour (+ 2 TBSP if dough is a bit too sticky)
  • 1/4 tsp each cloves & nutmeg
  • 1/2 tsp cinnamon
  • 1-2 tsp of FRESH grated ginger
  • 1 tsp pure vanilla extract
  • 1 TBSP olive oil or other vegetable oil of choice.
  • 4 TBSP maple syrup or brown rice syrup.
  • 2 tsp blackstrap molasses (for flavour)
  • 4 TBSP water
  • Maple sugar for rolling (optional)

Directions

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Mix flour and spices together in a large bowl.
  3. Grate ginger. Add to bowl.
  4. Add to the flour: oil, maple syrup, blackstrap molasses and water.
  5. Mix together with a fork.
  6. Wet hands (this is key!!) and roll into small balls, about 1/2 ". If dough is just too sticky after trying with wet hands, don't be shy to sprinkle in a bit more flour.
  7. If desired, roll in maple sugar. Place on parchment paper.
  8. Bake until lightly browned on bottoms, about 12 minutes.
  9. Let sit for 5 minutes and then move to a wire rack.
  10. Let cool completely, and enjoy! Store in an airtight container.

NOTES:

* If you wanted to roll these out and cut out gingerbread men, I'm sure this recipe would work. You might want to let the dough cool in the fridge for a bit first, and I'd roll it out between 2 sheets of parchment paper. Because it'll be thinner, it will take less time to bake. :)

*Also, if you like bigger gingerbread molasses cookies, then I'd recommend making 8 larger balls instead of about 16, and let cook for the same amount of time for really chewy cookies, and a few minutes longer for a bit crispier ones.

* I like them just as much without the maple sugar, as with <3

* And, for your viewing pleasure, here's a video of my class and I making these cookies together, during a Macrobiotic Sweets Class I taught earlier this December, where we made these cookies! I have been so honoured to teach a few Macrobiotic nutrition classes per month at the lovely Templed Mind Studio here in Victoria, and this clip gives you a sneak peek into their delightful studio.


Happy Holiday Baking!!

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