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VEGAN CARROT CAKE  with
MAPLE CASHEW CREAM CHEESE ICING
 
With birthday celebrations high-jacking my agenda and carrot cake requests coming at me, this vegan take of my long ago more traditional cake was born.
Most exciting for me was discovering an amazing plant-based crème cheese. Violife has me smitten so much so, I doubled up my original icing recipe ensuring this cake is graced completely with this amazing creation that includes cashew butter. It is a perfect match for this delicious, moist, nutty, gluten-free, carrot cake.
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  • Dessert
  • Vegan, gluten-free
  • Prep time: 10-15 minutes, Bake time: 40-50 minutes
  • Makes one 8-9 in cake  
 
MAPLE CASHEW CREAM CHEESE ICING
 
½ cup cashew butter
2, 250g blocks cream cheese (Violife)
3 tbsp lemon juice
6-8 tbsp maple syrup, to taste
1 tsp vanilla extract
2-3 tbsp coconut butter, cream or full-fat coconut milk
 
CARROT CAKE
 
1½ cups finely shredded carrots
2 flax eggs, 2 tbsp ground, flax seeds mixed with 6 tbsp water
1/3 – ½ cup maple syrup, as desired
¼ cup coconut oil, warmed to melt
1½ tsp vanilla extract
3 tbsp walnut oil
1 tsp apple cider vinegar
A good splash coconut or almond milk as needed to create a batter
1½ cups sifted buckwheat flour
1 cup almond flour
1/2 tsp sea salt
½ tsp baking soda
2 tsp baking powder
1½ tsp ground cinnamon
3/4 tsp ground ginger and 3/4 tsp cardamom
1 pinch nutmeg, freshly ground if available
½ cup walnuts, finely chopped
1/4 cup mulberries, currants or slivered apricots or dates
 
GARNISH:
2 tbsp toasted coconut flakes, whole or finely chopped walnuts

INSTRUCTIONS
 
  1. TO MAKE THE ICING blend all the ingredients in a blender or processor until smooth and creamy.
  2. Taste and add additional maple syrup if desired. Cover and refrigerate until ready to ice the cake.
  3. TO MAKE THE CAKE: preheat oven to 350.
  4. Line along the bottom and sides of a 9 inch spring-form pan or 8 inch cake pan with parchment paper, lightly brush with coconut oil. Lightly dust the bottom and sides with a little cinnamon or cacao powder.
  5. Next mix the first seven wet ingredients into a large mixing bowl and set aside.
  6. In a separate bowl or measuring cup mix the dry ingredients and then gently stir in the wet ingredients until well combined. The mixture is quite thick.
  7. Pour the cake mixture in the cake pan and spread evenly, smoothing the top with a rubber spatula.
  8. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  9. Once done set on a rack to cool 15 minutes then carefully remove from the pan to finish cooling.
  10. Once completely cooled, ice as is or carefully cut the cake into two layers, ice the center, top and sides and garnish.
  11. Store in the refrigerator until ready to serve. You can freeze leftovers if you wish.
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TERI'S TIPS: