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The best recipe for Orange Zest Carrot Cake with Cashew Cream Frosting
Presenting…the new BeginWithin Nutrition blog!!!
Big things (well, big for me!) happened in the past few days! My new blog was launched (many thanks to Karie Sullivan!), I hit over 500 Facebook likes and Finding Vegan shared my Toasted Coconut Chocolate Cream Pie recipe sending my stats soaring!
To celebrate, I baked a cake! A carrot cake to be exact, my favorite kind…
Scented with orange zest and topped with a maple cashew cream frosting, pure bliss!
I definitely will be making this again for Easter!
Mom, I saved you a piece this time!
Recipe adapted from Oh She Glows
Orange Zest Carrot Cake with Cashew Cream Frosting
The best recipe for Orange Zest Carrot Cake with Cashew Cream Frosting
Servings 4
Calories 567kcal
Cost $
Ingredients
- 1.5 cups carrots shredded
- 1 tablespoon flax seed meal
- ½ cup maple syrup
- ¾ cup soy milk or milk of your choice
- ⅓ cup canola oil or light olive oil
- 1.5 teaspoons pure vanilla extract
- ½ teaspoon apple cider vinegar
- 2 teaspoons orange zest
- 1.5 cups whole wheat pastry flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup raisins soaked for 10 minutes and drained
- ¼ cup toasted shredded coconut unsweetened
- Frosting Ingredients: ¾ cup raw cashews soaked in water for 2 hours and rinsed, 2 tablespoons melted coconut oil, 4 tablespoons pure maple syrup, 3 tablespoons orange juice, 1 teaspoon pure vanilla extract, pinch sea salt
Instructions
- Preheat oven to 350 degrees. Grease or coat a 10 inch round cake pan with cooking spray, set aside. Note: the original recipe used a 8×8 pan.
- In a medium bowl, combine shredded carrots, flax seed meal, maple syrup, soy milk, canola oil, vanilla extract, apple cider vinegar and orange zest. Mix together and set aside.
- In a large bowl, sift together flour, cinnamon, ground ginger, baking powder, baking soda and sea salt.
- Add wet ingredients to dry ingredients and gently stir until just combined. Fold in raisins and toasted coconut.
- Pour into pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool using a wire rack.
- To make frosting: combine all ingredients in a blender and blend until smooth. Note: Frosting will get thicker when chilled in the refrigerator.
- Frost and enjoy 🙂
Notes
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Nutrition
Calories: 567kcal | Carbohydrates: 85g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 720mg | Potassium: 665mg | Fiber: 9g | Sugar: 30g | Vitamin A: 8204IU | Vitamin C: 8mg | Calcium: 277mg | Iron: 3mg
As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.
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