Carrot cake with cashew frosting
This recipe has been adapted from this one at The Spruce Eats, to reduce sugar and replace some ingredients.
Ingredients
For the cake:
- 60ml chickpea flour
- 60ml water
- 1/2 cup melted margarine
- 1/4 cup vegetable milk
- 1 1/4 cup white flour
- 1/2 cup sugar
- 1 tea spoon vanilla extract
- 1/2 tea spoon salt
- 1 1/2 tea spoon baking powder
- 1 cup of grated carrots
- 1/2 cup coarsely grounded cashews (optional)
For the frosting:
- 100g of cashews (soak them for at least 2 hours in water)
- 1/4 cup vegetable milk
- 2 topped tablespoons sugar
- 2 topped tablesppons margarine
Steps
- Mix the chickpea flour with the water, until you get the consistency of stirred yolks.
- In a mixing blow, blend the fake egge with the margarine and milk.
- Slowly pour all all other dry ingredients into the liquid, creating a smooth batter. Do not mix too much.
- Add the carrots and the nuts to the batter.
- Pour the result in an oiled baking tray, of about 20cm by 20cm.
- Enter the tray in the oven, which must have been preheated at 175 degrees Celsius, and cook for 45 minutes.
- Once the cake is done, take it out and let it cook on a grid.
- To prepare the frosting, blend all the ingredients with an immersion blender or a vitamix.
- Once the cake is cool, lay down the frosting with a spatula or a knife.
Remarks
The original recipe called for apple sauce as binding agent. I have used chickpea flour instead, which is ok but does not make the cake so "fluffy".
Figure 1: The final cake
Figure 2: The ingredients
Figure 3: The cake, fresh from the oven and cooling