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Carrot Cake with Maple Cashew Frosting

Author Larisha Campbell

Ingredients

  • 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

Maple Cashew Frosting

  • 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

Instructions

  1. Heat oven to 350 degrees.
  2. Grease bottom and sides of 13x9 pan with coconut oil.
  3. In a large bowl, mix sugar, applesauce, vanilla, and eggs for 30 seconds.
  4. Add flour, cinnamon, baking soda, baking powder, and salt.
  5. Beat for 1 minute.
  6. Fold in carrots and nuts.
  7. Pour into greased pan.
  8. Cook 30-40 minutes
  9. Cool for 10 minutes, remove from pan, cool completely.

Maple Cashew Frosting

  1. Soak cashews in water for 1 hour. Water should cover cashews.
  2. Strain cashews from water
  3. Add to food processor with maple syrup until smooth
  4. Stir in remaining ingredients.
  5. Spread on top of cooled cake.
  6. Sprinkle nutmeg on top of frosting.
  7. Serve!