Carrot cake might be an all time fave amongst us bloomers, and we are especially fond of it when it is made without loads of sugar, oil, and things that are not, by our standards, wholesome ingredients. However, this recipe is. This recipe was taken out of an old journal filled with college notes passed back in fourth in class amongst friends. Yes, college going on high school. An old friend wrote this recipe out for me when I first started kicking wheat out of my diet, in I think it was a statistics class. Has remained the tried and true in my heart inspired by the deathly boredom of frequency tables and math equations. This cake is sweetened with maple syrup, vegan, flour-less, made with coconut oil and yeah, packed with nutrition from garden carrots, ginger, omega-3s and everything in between. I would even say this cake is healthy enough to eat for breakfast (which we did and totally recommend).
For the cake:
3/4 cups brown rice flour
1 cup garbanzo bean flour
3/4 tsp baking soda
1/4 tsp salt
1/8 tsp cardamon *this is optional, not traditional but definitely delish!
1/2 cup coconut oil
1 cup of warm water
1/2 tbsp vanilla extract
1/2 cup maple syrup
3/4 cups grated carrots
2 tbsp grated ginger
1 1/4 cups shredded unsweetened coconut
1 cup of chopped pecans
For the icing:
2 cups raw and soaked cashews
1 cup water
1/2 cup lemon zest
1/2 cup coconut oil
Sweeten with maple syrup to taste
1. Combine dry ingredients in a large mixing bowl.
2. In a second bowl mix together oil, water, vanilla, and sweetener.
3. Fold wet mixture into dry and mix until just combined.
4. Grate your carrots and ginger, and then add into the bowl. Add any other remaining dry ingredients to the mixing bowl.
5. Pour into your lightly oil cake pan and pop in the oven at 350 degrees for about 40 minutes or until toothpick comes clean.
6. While the cake is baking, whip together your frosting. Just pour all of your frosting ingredients together into a high-speed blender. Scoop out and place in the freezer until your cake is done baking.
7. Take the cake out and let it cool for about 25 to 30 minutes. Slather it with cashew goodness, and eat a large warm slice with a dear friend.