One of my main goals, after just keeping the girls alive, is to get them to have an extremely versatile palate when it comes to food. I want them growing up and constantly tasting new things, challenging their senses, and grow up loving all types of different things. This Carrot Cake with Maple Cashew Frosting was something that I would have never touched at their age. I wouldn’t have even touched it as a high school student. But yet, here we are, making this carrot cake together as a great brunch dessert for Easter, and my kid’s gobbled it up.
Think about it…growing up, you weren’t touching Aunt Sally’s carrot cake when you saw real carrots in the cake. Who’s eating that? I barely ate the vegetables on my plate, really only because I was forced too, yet here we are and you think You’re going to be able to get me to eat some? You must have lost your mind.
But seriously, a lot of us didn’t/don’t eat carrot cake.
I don’t actually recall the first time I did try a carrot cake, but I remember being like DOH. Why did I never have this before, it’s actually really good!
Our homemade version carrot cake from scratch is insanely easy to make and our girls loved licking the beaters clean. It was my favorite thing to do as a kid and I love sharing in their joy as they do it now (Andrew, however, thinks we are nuts because he was never allowed to do it growing up). The only downside is that I don’t get one for myself anymore.
The baby is really getting involved more in the kitchen and it’s absolutely adorable to see her excitement as she stirs and mixes things together. There’s no greater feeling than watching the joy on your child’s face. I love that she’s learning at such a young age also.
Tip Time!
The carrot cake recipe is super easy to make. We make it a bit healthier by subbing in applesauce instead of using oil, which does make for a denser cake. If you aren’t a fan of that, definitely try making it with coconut oil instead.
Always fold in your carrots. You don’t want these being mixed earlier because they will stick to the beaters and become super annoying. Trust me from experience.
Always make your frosting ahead of time. It takes awhile to make maple cashew frosting, as the cashews need to soak in water, so don’t wait!
One of my favorite cake tips to share is that as soon as your cake is cool enough to touch, but still very warm, take plastic wrap and wrap up the cake. Then put in the freezer until completely cooled. This allows for all the steam to stay trapped inside the cake, allowing for a very moist cake.
The blend of homemade carrot cake mixed in with the maple cashew frosting is such an amazing combination. We can’t wait to eat it again!
- 1 cup sugar
- 1 cup applesauce
- 3 eggs
- 1 tsp vanilla
- 2 cups flour
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 1/2 cups shredded carrots
- 1 cup finely chopped walnuts
- 2 cup cashews
- 1 tbsp + 1 tsp vanilla
- 1/2 cup maple syrup
- 1/4 tsp pink salt
- 2 tsp cinnamon
- 1/8 tsp cardamom
- 1 tsp lemon juice
- 2 tbsp coconut oil
- nutmeg
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Heat oven to 350 degrees.
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Grease bottom and sides of 13x9 pan with coconut oil.
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In a large bowl, mix sugar, applesauce, vanilla, and eggs for 30 seconds.
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Add flour, cinnamon, baking soda, baking powder, and salt.
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Beat for 1 minute.
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Fold in carrots and nuts.
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Pour into greased pan.
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Cook 30-40 minutes
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Cool for 10 minutes, remove from pan, cool completely.
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Soak cashews in water for 1 hour. Water should cover cashews.
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Strain cashews from water
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Add to food processor with maple syrup until smooth
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Stir in remaining ingredients.
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Spread on top of cooled cake.
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Sprinkle nutmeg on top of frosting.
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Serve!
ENJOY!
Here’s some things that could help you with your cake making!
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