SPICED CARROT CAKE with CASHEW YOGURT FROSTING

Hello! I have returned after a loooong hiatus! I’ve just been, you know, getting through this global pandemic and trying to take care of myself. These past few weeks have been really good for me, though, and I feel myself starting to get inspired again. The skies are opening up, and so is my spirit. So, there’s no better a time than now to share a wonderful recipe I have been working on.

This is one of the most moist, decadent, nourishing carrot cakes I have ever eaten. It’s gluten-free, vegan (of course) and sweetened without refined sugars. It makes for an excellent breakfast cake, a snack anytime of day, and a dessert. The frosting is made with cashews and yogurt, so it’s super creamy and rich. Plus you get a probiotic boost from the yogurt. I just found out Liberté now makes a dairy-free yogurt and it’s SO GOOD. Vegan yogurt that is actually like yogurt is hard to find, but Liberté has done it.

Let me know if you try this recipe! I love to hear from you. Hope everyone has been staying safe (and home!) during this weird weird time. We will get through this… with carrot cake and community!

xo, em

Spiced Carrot Cake with Cashew Yogurt Frosting (Gluten-Free, Vegan)

Makes 1 two-layer 9” cake; 9-12 servings

Cake:

2 ½ cups gluten-free flour (I use a blend of quinoa, almond, buckwheat, tapioca and white rice)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ginger powder

¼ teaspoon ground nutmeg

1 teaspoon sea salt

1 cup unrefined cane sugar

½ cup brown sugar

3 flex eggs (3 tablespoons ground flax seed mixed with ½ cup water)

⅔ cup vegan yogurt (I love Liberté Dairy-Free Vanilla Yogurt)

⅔ cup refined coconut oil

⅓ cup pineapple juice

2 tablespoons apple cider vinegar (or lemon juice)

3 cup shredded carrot (about 4-6 carrots)

⅔ cup finely chopped walnuts

Preheat the oven to 350 degrees Fahrehnheit. Grease two 9” cake pans, or line them with parchment paper. In a large bowl, evenly mix together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and sea salt. In another medium bowl, evenly stir together the sugars, flax eggs, yogurt, coconut oil, pineapple juice, and vinegar or lemon juice. Add the wet mixture to the dry mixture. Add the carrot and walnuts and mix everything together until evenly combined. Scoop your batter into the cake pans. Bake for 30 minutes or until a toothpick poked in the center of the cakes comes out clean. Let cool on cooling racks, then gently remove from the pans.

Frosting:

1 ¼ cups cashews, soaked for 3 hours in water then rinsed

¼ cup Liberté Dairy-Free Vanilla Yogurt

¼ cup refined coconut oil

1-2 tablespoons apple cider vinegar (or lemon juice)

2 tablespoons pineapple juice

2 tablespoons brown rice syrup (or maple syrup)

½ teaspoon sea salt

Blend all ingredients together until smooth and thick. Adjust according to taste (I personally like my frosting to be pretty tart). Store in the fridge for a few hours to let it thicken up more.

Assembly:

Decorate your cake layers with the frosting and add extra chopped walnuts or flowers for a garnish. Store in the fridge. Eat within 5 days.