Mochi Meals
Craving a delicious carrot cake that’s both healthy and vegan? Look no further! This recipe not only satisfies your sweet tooth but also aligns with your health goals. Plus, you’ll love the creamy, dreamy cashew frosting that pairs perfectly with the moist, spiced cake. Get ready to bake a guilt-free dessert that everyone will love! My daughter has been regularly requesting this cake for special occasions in contrast to chocolate which she isn’t a fan of.
Prep Time10 minutes
Cook Time1hour
Servings 8 people
Ingredients
Carrot Cake
- 2 cups whole wheat flour
- 2 tsp baking powder
- 2 tbsp flax seed meal
- 1.5 cup plant milk of choice
- 2 large carrots grated
- 1/2 cup coconut sugar or raw sugar (add 1/3 more if you have a sweet tooth)
- 1/3 cup chopped walnuts
- 1/2 tsp mixed spice
- 1/2 tsp nutmeg powder
- 1 tsp vanilla essence
- 1.5 tsp cinnamon powder
Cashew Icing
- 1 cup soaked raw cashews (roasted will do if you don’t have raw)
- 1 .5 tsp vanilla extract
- 4 tbsp water
- 1 tbsp icing sugar or monk fruit icing sugar
Instructions
To make the carrot cake
- Start by preheating your oven to 175°C (350°F). This temperature is key to achieving that perfect bake. While your oven is warming up, line 1 or 2 cake tins with baking paper to prevent sticking.
- In a large mixing bowl, combine all your dry ingredients. Give them a good stir to ensure everything is evenly distributed.
- Gradually add your wet ingredients to the bowl, mixing slowly to avoid any lumps. The batter should be smooth and well combined.
- Freshly grated carrots are the star of this recipe! Gently fold them into your batter to keep the texture light and airy.
- Divide the batter between your prepared cake tins. If you’re using 2 tins, bake for about 40 minutes. If you’re using just 1 tin, increase the bake time to 50-60 minutes at 175°C (350°F).
- Once your cake is baked to perfection, let it cool down completely. Then, top it with a creamy cashew vanilla icing and a sprinkle of walnuts or seeds for that extra crunch.
To make the cashew frosting:
To create a rich and creamy base for your recipes, start by soaking your cashews in water overnight. The next day, drain and rinse them thoroughly to prepare them for blending.
Place the soaked cashews in a blender along with the other ingredients. Blend until the mixture reaches a smooth, creamy consistency. If the mixture seems too thick, simply add a bit more water until you achieve the desired texture.
This simple technique will elevate your dishes with a velvety finish that’s perfect for sauces, dips, or even desserts!
