Why Is It So Healthy?
Carrot cake is often seen as a healthier choice compared to many traditional cakes, mainly because it contains a good amount of carrots, a well-known source of vitamins, minerals, and fiber. It also packs antioxidants that help protect your cells from damage. And one of its most popular perks? It’s rich in vitamin A, which supports healthy vision.
There are many versions out there, but you can make it even better for your body by choosing your ingredients thoughtfully. For example, try using spelt flour, and while cow’s milk works, plant-based milks like almond milk are a great choice too—making it friendly for those with dairy sensitivities (as long as no other dairy is added). And of course, it’s best to avoid too much sugar, butter, or oil. This cashew carrot cake fits that bill perfectly.
How to Make It
This cashew carrot cake is not only irresistibly tasty but also comes together fairly quickly—no need to spend half a day in the kitchen. Just check your pantry for the ingredients, grab anything missing, and you’re ready to go. Essentially, you’ll make a sponge and a frosting, and although there are several ingredients, it’s really straightforward.
Sponge Ingredients:
- 260 g spelt flour
- 1 packet baking powder
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 125 g applesauce
- 150 ml almond milk (or coconut, oat, or rice milk)
- 225 g cane sugar
- 2 tablespoons coconut oil
- 240 g carrot
Frosting Ingredients:
- 130 g cashews (soak in water for at least 4 hours before use)
- 60 ml almond milk (or coconut, oat, or rice milk)
- 6 tablespoons maple syrup
- 2 tablespoons coconut oil
- juice of half a lemon
- vanilla extract
- 1 pinch salt
Preparation:
- Mix the spelt flour, baking powder, cinnamon, nutmeg, and salt in one bowl. In another bowl, combine the applesauce, almond milk, cane sugar, and melted coconut oil. Then pour the wet ingredients into the dry and mix together.
- Peel and grate the carrot finely, then add it to the batter and whisk until smooth.
- Pour the batter into a parchment-lined pan (or greased), and bake at about 180°C (350°F) for 40 minutes.
- Check doneness with a skewer, and once baked, let it cool.
- For the frosting, blend the cashews, almond milk, maple syrup, coconut oil, vanilla extract, lemon juice, and salt in a blender.
- Blend until thick, then wait until the frosting firms up.
- Spread the frosting over the cooled cake and chill in the fridge.
- Feel free to decorate the top with nuts, fruits, or other delicious toppings to your liking.
Source: elle.de, cakere.com
