Satisfy your cravings with this spicy, nutty, sweet carrot cake. The leftovers taste just as good as when it was freshly baked, so you can indulge your sweet tooth in small doses.
Ingredients
Ingredients
Cake
3
flax eggs (see tips)
1 ½ cup
organic carrots, grated
1 ½ cup
almond flour
1 ½ cup
white whole wheat flour
1 ¼ cup
unsweetened applesauce
¾ cup
almond milk
¾ cup
walnuts, chopped
¼ cup
maple syrup
¼ cup
date paste
1 ½ tsp
baking powder
1 tsp
ground cinnamon
¾ tsp
baking soda
Buttercream Frosting
1 package
silken tofu
4 Tbsp
maple syrup
2 Tbsp
lemon juice
1 tsp
vanilla extract
¼ tsp
lemon zest
Instructions
Instructions
Frosting
1. Add all frosting ingredients to a blender or Vitamix and blend until smooth.
2. Scrape frosting into a metal mixing bowl, cover, and place in the freezer.
3. After 1 hour, remove from the freezer and whisk the frosting. Place back in the freezer for another 30 minutes prior to icing your cake.
Cake
1. Prepare flax eggs and set aside.
2. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans by covering with parchment paper.
3. In a large bowl, whisk together the maple syrup and flax eggs.
4. Whisk in the applesauce, date paste, baking soda, baking powder, and cinnamon.
5. Stir in the carrot and almond milk.
6. Slowly add in the flour, mixing in batches until the batter is thick but still pourable.
7. Fold in the walnuts.
8. Pour the batter into cake pans and bake for 40-45 minutes or until golden brown and the toothpick comes out clean.
9. Take out of the oven and cool on racks for 15 minutes before removing them from the pans. Allow them to cool completely before icing.
10. Garnish the top with chopped pecans (optional)
11. This cake tastes just as amazing cold, so cover and store any leftovers in the refrigerator and enjoy it for up to 2-3 more days!
