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Carrot Cake topped with Coconut Bliss
8 Serving Plantry

Carrot Cake

topped with Coconut Bliss

Tags:
SERVINGS
8
PREP & COOK TIME
1 hour active, 2 inactive
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


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INGREDIENTS

  1. 1 cup unsweetened applesauce
  2. 2/3 cup coconut sugar
  3. 1 tbsp lemon juice
  4. 1 tsp vanilla extract
  5. 1/2 cup non-dairy milk
  6. 1/3 cup tapioca starch
  7. 2 1/2 cup oat flour
  8. 1 tsp baking powder
  9. 1 tsp baking soda
  10. 1 tbsp cinnamon
  11. 1 tsp ginger
  12. 1/4 tsp salt
  13. 1 1/2 cup grated carrots
  14. 1/2 cup chopped walnuts (or pecans)
  15. 1 cup raw cashews (soaked overnight)
  16. 1/3 cup non-dairy yogurt
  17. 2 tbsp maple syrup
  18. 1 tbsp lemon juice
  19. 1 tsp vanilla extract
  20. Pinch of salt
Tools: Blender, Baking Pan (9"x 9" square or round pan)
SERVINGS
8
PREP & COOK TIME
1 hour active, 2 inactive
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


Get Recipes Delivered

INSTRUCTIONS

1

Preheat the oven to 350F.

2

To a mixing bowl, add the applesauce, coconut sugar, lemon juice, vanilla, and milk. Whisk to combine.

3

Add the tapioca starch, oat flour, baking powder, baking soda, spices, and salt. Stir to combine.

4

Fold in the grated carrots and walnuts.

5

Transfer to a baking pan that has been lightly sprayed with oil or lined with parchment paper. 


6

Bake for approximately 30 minutes at 350F or until a toothpick inserted into the center comes out clean.

7

Remove from the oven and cool completely before frosting.

8

Drain the cashews. Combine all the frosting ingredients in a high speed blender and blend until smooth and very creamy. If it gets stuck at a higher speed, reduce the speed to low and let it blend for a while (30-60 seconds).

9

Spread onto the cooled cake and ideally refrigerate until the frosting is set (at least 2 hours). Or you can eat it immediately, but the frosting will be quite soft.

10

Slice, top with Coconut Bliss Vanilla Ice Cream and enjoy! Keep leftovers in the refrigerator.

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