Vegan Carrot cake with Cashew cream frosting. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced with Cinnamon and Cardamom, full of carrots. All that carrot with the spices like cinnamon and cardamom (because Cardamom!), some ginger, and a creamy cream cheese style cashew vanilla frosting make this an.
The frosting recipe below is a cream cheese-like blend of macadamia nuts, cashews, lemon juice, coconut Sprinkle the frosted cake with chopped toasted pecans or walnuts for crunch, or use shredded coconut for extra warm, buttery flavor. Remove from the fridge, and get frosting! The gorgeous cashew cream frosting is sweetened with maple syrup. You can have Vegan Carrot cake with Cashew cream frosting using 15 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Vegan Carrot cake with Cashew cream frosting
- It’s for of Carrot cake:.
- Prepare 3/4 cup of Grated Carrot.
- It’s 1/2 cup of Dates.
- It’s 1/4 cup of Almonds.
- It’s 1/8 cup of Cashew.
- It’s 1/8 cup of Raisins.
- You need 1/2 cup of Grated Coconut or Desiccated coconut.
- Prepare 1/2 tsp of Cinnamon powder.
- Prepare 1/2 tsp of Vanilla essence.
- Prepare for of Cashew cream:.
- It’s 1/4 cup of Cashew.
- It’s 1/4 cup of Coconut cream.
- Prepare 1/2 tbsp of coconut oil.
- You need 1/2 tbsp of honey.
- Prepare 1/2 tbsp of Vanilla essence.
Around here, I never need an excuse to make carrot cake. I started making this cake years ago, as a layer cake with vegan cream cheese, but with cashews to save the day, I wanted to try out a drizzle that would be as. Healthy carrot and beetroot raw cake with cashew cream frosting that is no bake and foolproof to make. These raw carrot cake bites don't just look good – it's also great for you and tastes amazing.
Vegan Carrot cake with Cashew cream frosting instructions
- In a blender, add all the ingredients given for Carrot cake. Blend until the mixture is well combined.
- Line a cake tin or tray with baking sheet and transfer the mixture. level it with a spatula and set in the refrigerator for 2 hours.
- Meanwhile soak the cashew in warm water for 2 hours.
- Blend the soaked cashew with all other required ingredients to make cashew cream for about 7-8 minutes until smooth and creamy..
- Now pipe this cream on the carrot cake and freeze for 2 hours.
- Remove the baking sheet, garnish with shredded carrot, nuts,raisins etc..
- Enjoy this no sugar, healthy, vegan yet very tasty Carrot cake with your loved ones!!!.
Sweet layers of spiced and walnut studded vegan carrot cake are slathered with rich cashew cream cheese frosting to make this decadent treat! It seems carrot cake is spring food, which is kind of weird because carrots are available year round and they keep pretty well making them ideal for winter. PS: If you make this vegan carrot cake, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. Put a generous layer of cashew frosting on top of the first cake. Place the second cake on top and frost the top cake and the sides (optional) with more cream.
