Vegan Carrot Cake Recipe with Cashew Cream Frosting

veganricha.com

AllisonDMoore

subheading: Wet:

2 cups ( 256 g) loosely packed grated or shredded carrots

¼ cup ( 0.02 ml) maple syrup

⅔ cup ( 133.33 g) sugar i use a mix of regular and brown sugar. Add 2 tbsp more for sweeter

¼ cup ( 56 ml) oil

2 tsp lemon juice

1 tsp vanilla extract

2 tbsp flax seed meal

½ ( 0.5 ) of a small apple or ¼ cup chopped apple or use ¼ cup apple sauce

⅓ to ½ cup ( 42.67 g) chopped carrots

½ inch ( 0.5 inch) fresh ginger optional

½ cup ( 122 ml) water or non dairy milk or use orange juice

subheading: Dry:

2 cups ( 250 g) flour I use 1 cup whole wheat and 1 cup unbleached white

2 ½ tsp ( 2.5 tsp) baking powder

½ tsp ( 0.5 tsp) baking soda

1 tsp cinnamon

¼ tsp ( 0.25 tsp) nutmeg

¼ tsp ( 0.25 tsp) or more cardamom

½ tsp ( 0.5 tsp) ground ginger

⅓ tsp ( 0.33 tsp) salt

⅓ cup ( 39 g) chopped walnuts

⅓ cup ( 48 g) currants or raisins

subheading: Cashew Vanilla Frosting:

½ cup ( 65.79 g) cashews soaked for 1 hour or overnight

3 to 4 tbsp ( 3 tbsp) water

⅛ to ¼ tsp ( 0.13 tsp) salt

2 tsp or more lemon juice

2 tbsp sugar

¼ tsp ( 0.25 tsp) vanilla extract

1 to 2 tsp ( 1 tsp) coconut flour

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