Orange Zest Carrot Cake with Cashew Cream Frosting

The best recipe for Orange Zest Carrot Cake with Cashew Cream Frosting

Course Breakfast, Dessert, Snack

Cuisine American, Gluten Free, Vegan

Prep Time 10

Baking Time 35

Total Time 45

Servings

Calories 567kcal

Cost $

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

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 8x8 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 :)

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