Pumpkin Carrot Cake with Healthy “Cream Cheese” Frosting
April 17, 2023
Pumpkin Carrot Cake with Healthy “Cream Cheese” Frosting
✨PUMPKIN CARROT CAKE WITH HEALTHY ‘CREAM CHEESE’ FROSTING✨ that’s #GF #vegan & under 80 calories per slice!
Ingredients
For the Cake:
- 5 Medium Carrots Peeled and shredded
- ¾ Cups Raisins, optional
- 1 Cup Maple syrup
- ¾ Cup Coconut flour
- 1½ TBSP Cinnamon
- ¼ TSP Nutmeg
- 1 TSP Salt
- 1 TSP Baking soda
- 10 Eggs or vegan eggs
- 1¾ Cup Pumpkin purée (one 15 oz. can)
- 1 TBSP Vanilla
- 1 Cup Coconut oil, melted & cooled
For the Frosting:
- 3⅓ Cup Raw cashews
- 4-5 Cups Boiling water
- 1 Cup Coconut oil, melted & cooled
- 1 Cup Good maple syrup
- 3 TSP Vanilla
- 2 TSP Lemon juice
- ½ TSP Salt
Instructions
For the Cake:
- Stir the shredded carrots and raisins (if using) together with the maple syrup and refrigerate for one hour.
- Heat the oven to 325°F. Grease two 9" cake pans with coconut oil and dust with coconut flour, line the bottoms with circles of parchment paper cut to fit and set aside. If using a Bundt pan, grease and flour as described and set aside.
- Combine the coconut flour, cinnamon, nutmeg, salt and baking soda.
- Crack the eggs into a large mixing bowl and whisk.
- Add the pumpkin puree, vanilla and coconut oil and beat until well combined.
- Fold in the dry ingredient mixture until just combined.
- Fold in the maple syrup/carrot mixture until evenly combined.
- Bake 35-40 minutes in cake pans, or 1 hr and 20-30 minutes in Bundt pan.
For the Frosting:
- Transfer the cashews to a food processor and process until they're broken down into a paste. Add the remaining frosting ingredients one at a time, processing well after each addition. Continue to process until the mixture is very smooth.
- Add a tablespoon or two of your favorite paleo milk if the mixture is too thick.
- Transfer the frosting to a freezer-safe bowl and freeze about 30 minutes.
- Remove from freezer and beat with an electric mixer until the frosting begins to thicken.
- Return the frosting to the freezer for another 30 minutes. Remove and beat until thick.
- At this point, the frosting should thicken quickly. If it's too thick to spread easily, let it sit out at room temperature until it softens slightly.
- Refrigerate until ready to use.
