Easter Carrot Cake with Cashew Cream | Gluten Free

Easter Carrot Cake With Cashew Cream

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!

Easter Carrot Cake with Cashew Cream | Gluten Free

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Serves: 1 Cake Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

  1. 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.
  2. Press half the dough in the spring-form and put it in the freezer.
  3. 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.
  4. Take the spring-form out of the freezer and pour half of the cashew cream on the first layer of the carrot cake.
  5. Next, place the spring-form pan back in the freezer for an hour.
  6. 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.
  7. Top it with chopped pistachios and walnuts and put it back into the freezer till it hardens.
  8. 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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