Heavenly Carrot Cake with Vanilla Cashew Frosting

Treat yourself to goodness with our Carrot Cake and creamy Vanilla Cashew Frosting – a recipe for both taste and wellness.

Time to read: 4 mins | Time to make: 1 hour | Yields: 12 servings

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Ingredients

Cake Base

• 1 ½ cups (160 g) rolled oats

• 1 cup (120 g) raw walnuts

• ¾ cup (60 g) coconut flakes

• 1 teaspoon cinnamon

• ½ teaspoon ground ginger

• pinch of salt

• 3 bigger carrots, cleaned - 2 cups finely grated carrots

• 1 ½ cups (160 g) Medjool dates, pitted

Vanilla Cashew Frosting

• 1 cup (124 g) raw cashews

• 1 tablespoon tahini

• 3 Medjool dates, pitted

• 1 teaspoon vanilla extract

• 1/2 cup (120 ml) oat milk

Method

Soaking

1. Remove pits from the dates for the cake base, place them in a medium bowl, and cover with hot water.

2. Remove pits from dates for cashew frosting separately, place them in a small bowl, and cover with hot water.

3. Place cashews in a medium bowl and cover them with hot water.

Cake Base

1. In a food processor or high-speed blender, grind the oats until they begin to make coarse flour. Transfer into the bigger mixing bowl.

2. Grind the walnuts until they begin to turn into flour. Add walnuts to the bug mixing bowl with oats. Add coconut flakes, spices, and salt.

3. Grate your carrots on the smaller side of a box grater.

4. Drain dates for the cake base, but reserve the liquid.

5. Add the carrots, dates, and part of the liquid to the food processor/blender and mix until you get a homogenous mixture. You may need to do this step in batches, depending on what equipment/tool you have.

6. Add carrots and dates mixture to the dry mixture. Mixing well to combine.

7. Line your baking pan with plastic wrap. Press half the mixture in a small 15 cm (6 inches) pan. If you don't have a small pan, you can press it into the bigger pan and later split the dough into two symmetrical pieces.

8. If you have a smaller pan, remove the first layer and repeat with the other half. Set this mixture in the freezer for about 30 minutes to firm up. 

Cashew Frosting

1. Drain cashews and dates and add them to a food processor or blender along with other ingredients for frosting and blend until silky, creamy frosting unfolds.

2. Set the first cake layer on a plate. Add about 60% of cashew cream. Cover with another layer and use the remaining frosting to cover the cake. Sprinkle with chopped walnuts. Set it in the fridge for a little bit, and then enjoy!

Nutrition facts per one serving :

Energy: 254kcal | Carbs: 39g | Protein: 5g | Fat: 11g