This cake is incredibly moist and lightly spiced, but the pineapple frosting really brings it over the top! This is a real crowd pleaser and would work great as cupcakes! I use my own cashew sour cream/cream cheese, which I think is healthier than store-bought vegan ones.
from http://sweethealthyliving.com/
For the cake:
- 1 ½ c white spelt flour
- 1 ½ c grated carrots
- 1/3 c cashew sour cream (or sub with cashew cream and add more vinegar)
- 1 T apple cider vinegar
- 1/3 c orange juice
- 1/2 c apple sauce
- 1 t baking soda
- 1 t baking powder
- 1 t vanilla
- 1 t cinnamon
- ½ t ginger
- ¼ t nutmeg
- ¼ c chopped walnuts
- ¼ c raisins
- ¾ c coconut sugar
Pre-heat your oven to 350 F. Mix your dry ingredients in a bowl and you wet ingredients in another bowl. Poor your dry into your wet and stir just until combined. Poor into two oiled cake pans or 4 small ones and bake for 30- 45 mins (depending on the size of the cakes). Cool cakes completely on a wire wrack and frost with icing!
This icing recipe is incredible!
- coconut extract (optional)
- 1 cup soaked dried pineapple (in orange juice)
- 1 cup cashew sour cream
- 1-2 T date paste (optional)
- 1 t vanilla powder (or extract)
Blend the dried pineapple in the blender, adding just enough juice until it is a thick paste. Process the paste in the food processor with the cashew sour cream and vanilla. Taste and add date paste if needed.
Recipe and photo submitted by Healthyvic