Vegan Carrot Cake (& Frosting)

Total time
50 mins

Serves: 12

Ingredients

cake:
2¼ cups flour (I use half spelt, half all purpose flour)
3 teaspoons baking powder (*see note below)
1 teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon salt
½ cup applesauce
1 cup almond milk
2 teaspoons vanilla
1 cup cane sugar
½ cup melted coconut or canola oil 104,5 g
2 cups grated carrots 100 g

frosting:
½ cup raw macadamia nuts (soaked, drained and rinsed)*
½ cup raw cashews (soaked, drained and rinsed)*
¼ cup almond milk
¼ cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
2 teaspoons fresh lemon juice
½ teaspoon salt

Instructions
Preheat the oven to 350°F and grease a 9x13 baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg
and salt.
In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.
Mix the dry ingredients into the bowl with the wet ingredients.
Fold in the carrots and stir until just combined.
Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool
completely before frosting.
Make the frosting: combine all frosting ingredients into a high speed blender. Blend until very
smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an
extra tablespoon of almond milk if necessary to get your blade moving.
Chill for at least 30 minutes before spreading. (It will firm up a bit).
Store frosted cake in the fridge.

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CLASSIC CASHEW "BUTTERCREAM" FROSTING

180 g raw cashews (soaked in hot water 1 hour or cool water 6-8 hours)
120 ml full-fat coconut milk or cream
45-60 ml maple syrup
60 ml melted coconut oil* (adds richness and helps firm up)
1/4 tsp lemon zest
15-30 ml lemon juice
1 tsp pure vanilla extract
1/4 tsp sea salt

TANGY CASHEW “CREAM CHEESE” FROSTING

180 g raw cashews (soaked in hot water 1 hour or cool water 6-8 hours)
~160 g Coconut Yogurt or Coyo Coconut Yogurt (OR sub 1/2 cup (120 ml) full-fat coconut
milk or cream)
45-60 ml maple syrup
60 ml melted coconut oil* (adds richness and helps firm up)
1 1/2-2 tsp apple cider vinegar (more for tangier frosting)
1/4 tsp lemon zest
1 tsp pure vanilla extract
1/4 tsp sea salt

Instructions
Soak cashews in very hot water for 1 hour or in cool water for 6-8 hours. Drain thoroughly
and add to a blender. To the blender, also add remaining ingredients, depending on which
style of frosting you're going for.
Blend until creamy and smooth, scraping down sides as needed. It's important to get the
frosting as creamy and smooth as possible, so blend on high with a high-speed blender until
the texture is silky and smooth.

Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla for
vanilla flavor, or (if making the tangy frosting) more apple cider vinegar or lemon zest for
tang.
Transfer frosting to a medium mixing bowl (with room to blend / whisk) and cover. Place in
the freezer and chill for 45 minutes. Then remove from freezer and whisk. Freeze for another
45 minutes - 1 hour and whisk again. Then leave in the freezer until semi-firm to the touch
(cheesecake texture // ~ 2-4 hours) and use a hand mixer (or whisk) to blend until creamy
and smooth. Depending on how firm your frosting is, this may take a little work at the
beginning as it softens. If too thick, microwave in 15-second increments until blendable (or
leave out at room temperature to soften).
Your frosting is ready to use! Or it can be stored in the refrigerator up to 5-7 days (or the
freezer 1 month). The nature of this frosting is like most other frostings in that it will soften
out of the refrigerator. So, if serving a cake with this frosting, it's best to keep the cake
refrigerated. Once ready to serve, it is fine staying out of the refrigerator for several hours.

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{Not so vegan

FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional

For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat
in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired
spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir
walnuts into remaining frosting.}