DECADENT DAIRY-FREE CARROT CAKE RECIPE BY TASTY
Here's what you need: raw cashew, hot water, full-fat coconut milk, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, salt, flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, salt, almond milk, coconut oil, unsweetened applesauce, maple syrup, vanilla extract, apple cider vinegar, carrot, raisin, carrot, walnuts
Provided by Crystal Hatch
Categories Desserts
Yield 10 servings
Number Of Ingredients 27
Steps:
- In a large bowl, add the cashews and enough hot water to cover them. Let soak for at least 1 hour.
- Rinse and drain the cashews, then add them to a food processor or blender. Add the coconut cream, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, and salt. Blend until completely smooth, scraping down the sides as necessary.
- Transfer the cashew frosting to a bowl and refrigerate while you bake the cake.
- Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20 cm) round cake pans and set aside.
- In a large bowl, add the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
- In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Whisk to combine.
- In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
- Add the grated carrots and raisins and fold them in.
- Divide the batter evenly between the 3 pre-greased cake pans and bake for 35 minutes, or until a toothpick comes out clean. Cool completely.
- Remove the cashew frosting from the fridge and mix it up well.
- Choose which cake will be your bottom layer and cover evenly with about ⅓ of the cashew frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top of the cake generously
- Grate a carrot over the top of the frosting and sprinkle with chopped walnuts for garnish.
- Refrigerate until ready to serve.
- Enjoy!
Nutrition Facts : Calories 1031 calories, Carbohydrate 111 grams, Fat 62 grams, Fiber 4 grams, Protein 13 grams, Sugar 59 grams
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Sathi Akhtar
sathi_akhtar70@gmail.comThis carrot cake is incredible! It's the best I've ever had. The cake is moist and flavorful, and the frosting is creamy and light. I highly recommend it.
Willow Magic
willowm@hotmail.frThe cake was good, but the frosting was a little too thick for my taste. I think I'll try making it with a different frosting next time.
Yaseen Malik
maliky@yahoo.comThis recipe is amazing! The cake is so moist and flavorful, and the frosting is the perfect finishing touch. I will definitely be making this again.
Matias Soria
soria-m@aol.comThe cake was a little bland for my taste, but the frosting was delicious. I think I'll try adding some more spices to the cake next time.
BROTHER Daniel-Chris
brother-d@aol.comThis carrot cake is a must-try! It's moist, flavorful, and has the perfect amount of sweetness. The cream cheese frosting is also incredible.
Devendra Thapa
d20@gmail.comThis recipe is a fail. The cake was dry and the frosting was too sweet. I would not recommend it.
Mukkaram Zaman
z@gmail.comThe cake was easy to make and turned out great! I used a bundt pan and it came out perfectly. The cream cheese frosting was also delicious.
Asrar Uddin
u-asrar44@yahoo.comThis carrot cake is amazing! It's the perfect dessert for any occasion. I highly recommend it.
Sebastian Sunday
s.sebastian@gmail.comThe cake was a bit dense for my taste, but the flavor was good. I think I'll try a different recipe next time.
Touheed Tayyab
t_t@gmail.comThis recipe is a keeper! The cake is moist and flavorful, and the frosting is creamy and light. I will definitely be making this again and again.
Faysul Islam
f-islam@hotmail.comThe cake was delicious, but the frosting was a little too sweet for me. I think I'll try making it with less sugar next time.
Mr Sami
mr-sami38@gmail.comThis is my new favorite carrot cake recipe! It's so easy to make and it always turns out perfectly. I've made it for birthdays, potlucks, and just because. It's always a hit.
M Tariq Khan
m-k@hotmail.co.ukThe cake was a little dry for my taste, but the frosting was delicious. I think I'll try making the cake again with a different recipe.
Mindy Powell
mindypowell@gmail.comThis recipe was easy to follow and the cake turned out great! I made a few substitutions (used almond flour instead of all-purpose flour and maple syrup instead of refined sugar) and it still came out perfectly.
Oday Alarabiyat
aoday15@gmail.comI'm not a huge fan of carrot cake, but this recipe changed my mind! The cake was so moist and flavorful, and the cream cheese frosting was the perfect finishing touch. I will definitely be making this again.
Cam Kam
k-c4@hotmail.frThis carrot cake was a hit! I've made it twice now and both times it was devoured by my family and friends. The cake is moist and flavorful, with a perfect balance of sweetness and spice. The cream cheese frosting is also amazing - light and fluffy,