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Easter Carrot Cake with Cashew Cream
This Easter Carrot Cake is practically raw, except for the maple syrup. It’s also gluten-free and looks just beautiful with all the layers that go into making this cake. A wonderful dessert as a treat and just in time for Easter or any other special occasions. We can’t seem to get enough of it!
Ingredients
- Carrot Cake:
- 4 medium sized carrots, diced
- 1 1/2 cups buckwheat flour
- 1/2 cup dried coconut
- 1 Tbsp cinnamon
- 2 cups dates, pitted
- Cashew Cream:
- 2 cups cashews
- 1/3 cup maple syrup
- Water, as needed
- 2 Tbsp lemon juice
- 1 Tbsp psyllium husk
- spring-form pan 7”x11”
Instructions
- In a food processor put the carrots and process until finely chopped. Next, add the buckwheat flour, dried coconut, cinnamon, and dates. Process until it forms a dough.
- Press half the dough in the spring-form and put it in the freezer.
- Meanwhile, in a high speed blender, blend the cashews, maple syrup, water and lemon juice until smooth. Lastly add psyllium husk and give it a blend again.
- Take the spring-form out of the freezer and pour half of the cashew cream on the first layer of the carrot cake.
- Next, place the spring-form pan back in the freezer for an hour.
- Once the cashew cream layer in the spring-form pan is hardened, spread the other half of the carrot cake dough over it and cover it with the rest of the cashew cream.
- Top it with chopped pistachios and walnuts and put it back into the freezer till it hardens.
- Defrost the cake 15 – 20 Minutes before serving. Bon appetit!
Notes
You can use any of your favorite toppings for the cake! Be creative.
Also, try: CHEWY GINGERBREAD COOKIES | FROM ETERNAL DELIGHT
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