Today, I want to share a carrot cake recipe.
This cake is super creamy and has subtle tones of carrot and cinnamon. The cashew frosting adds a little extra sweetness and really rounds out the flavors.
The cake and icing are also fairly easy to make – all you’ll need is a good food processor, and cake pan, and an oven.
I hope you enjoy!
Cake Ingredients:
- 3-4 large carrots (about 3 cups chopped or 405g)
- 1.5 cups unsweetened applesauce
- 6 pitted Medjool dates
- 2 tbsp cinnamon
- 1/2 cup cashew butter
- 1/2 cup maple syrup
- 2 cups oat flour (I use gluten-free)
Icing Ingredients:
- 1 cup cashew butter
- 2 cups dried pitted dates
- 1/2 tsp cinnamon
- 1 cup hot water
Cake Directions:
Begin by washing, peeling, and dicing the carrots.
Put the carrots, along with the rest of the cake ingredients, into your food processor and process until smooth.
Pour the batter into 8-inch springform pan greased with coconut oil (you can also use a regular 8-inch cake pan, I just find it easier to remove the cake from a springform pan).
Bake at 350 degrees Fahrenheit for 55-75 minutes or until a toothpick poked into the center of the cake comes out clean (time will vary depending on your oven – start checking the cake every 5 to 10 minutes around the 55-minute mark).
Let cool for 10 to 20 minutes before opening the springform pan. Cool in fridge for 60 minutes before icing.
Icing Directions:
Measure out the 2 cups of dried pitted dates in a 3 to 4 cup capacity measuring cup or bowl. Next, boil some water. Once boiled, measure out 1 cup of the water and pour it over the dates so that they are almost covered. Let the dates sit in the water for 4-5 minutes to soften.
Next place all icing ingredients into a food processor (including water + date mixture) and blend until smooth and creamy.
Transfer icing into a bowl and place in the fridge for about an hour before icing the cake.
Assembly:
Remove the cake and icing from the fridge.
Spread icing evenly over the top and sides of the cooled cake.
Put the iced cake back in the fridge for another 1 to 2 hours before serving.
Store leftovers in the fridge.
Enjoy!
Recipe created for Precision Nutrition
Desserts à la Mariane 