Orange Zest Carrot Cake with Cashew Cream Frosting
The best recipe for Orange Zest Carrot Cake with Cashew Cream Frosting
Ingredients
- 1.5 cups carrots shredded
- 1 tablespoon flax seed meal
- ½ cup maple syrup
- ¾ cup soy milk or milk of your choice
- ⅓ cup canola oil or light olive oil
- 1.5 teaspoons pure vanilla extract
- ½ teaspoon apple cider vinegar
- 2 teaspoons orange zest
- 1.5 cups whole wheat pastry flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup raisins soaked for 10 minutes and drained
- ¼ cup toasted shredded coconut unsweetened
- Frosting Ingredients: ¾ cup raw cashews soaked in water for 2 hours and rinsed, 2 tablespoons melted coconut oil, 4 tablespoons pure maple syrup, 3 tablespoons orange juice, 1 teaspoon pure vanilla extract, pinch sea salt
Instructions
- Preheat oven to 350 degrees. Grease or coat a 10 inch round cake pan with cooking spray, set aside. Note: the original recipe used a 8x8 pan.
- In a medium bowl, combine shredded carrots, flax seed meal, maple syrup, soy milk, canola oil, vanilla extract, apple cider vinegar and orange zest. Mix together and set aside.
- In a large bowl, sift together flour, cinnamon, ground ginger, baking powder, baking soda and sea salt.
- Add wet ingredients to dry ingredients and gently stir until just combined. Fold in raisins and toasted coconut.
- Pour into pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool using a wire rack.
- To make frosting: combine all ingredients in a blender and blend until smooth. Note: Frosting will get thicker when chilled in the refrigerator.
- Frost and enjoy :)
Notes
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Nutrition
Calories: 567kcalCarbohydrates: 85gProtein: 9gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 720mgPotassium: 665mgFiber: 9gSugar: 30gVitamin A: 8204IUVitamin C: 8mgCalcium: 277mgIron: 3mg
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