Dec 14, 2017

Macadamia Frosting Carrot Cake



254 gr. flour,
5 gr vanilla powder,
2 tsp baking powder,
1 tsp salt,
2 tsp cinnamon,
1 tsp nutmeg
110 gr. banana puree,
3 tbsp agave syrup,
2 tbsp olive oil,
245 gr. carrot puree,
200 ml soy milk


2 tbsp maple syrup,
70 gr. cashew,
50 ml. soy milk,
2 tbsp coconut oil,
1 tsp vanilla extract,
1/2 tsp salt,
1/2 lemon juice.


1. Preheat oven to 220 degrees and place a baking sheet in a pan baking pan.

2. Place flour, vanilla powder, baking powder, cinnamon, salt and nutmeg in a food processor, mix on high until combined well.

3. Add agave syrup, olive oil, banana and carrot puree. Mix on high until completely smooth.

4. Pour mixture in a baking pan. Bake for 35-40 minutes or until a toothpick inserted comes out clean.

5. Let it cool completely or place in a freezer for 20 minutes in order to speed up the process before frosting.

6.  To make frosting, place all ingredients in a blender, mix on very high speed until fluffy. Add extra 1 tbsp soy milk if need while whisking.

7. Chill the cream at least 40 minutes before spreading.

8. Pour mixture over the cake, decorate with walnuts or your favorite toppings.


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