CASHEW CREAM CHEESE ICING WITH MOLASSES CARROT CAKE
Ingredients
ICING
3/4 c raw cashews, soaked then rinsed
1 tsp vanilla extract
2 tbsp fresh orange juice or lemon juice
1/4 tsp salt
2 tbsp coconut oil, melted
CAKE
1 c buckwheat flour
1 c whole wheat flour
1/2 c fresh pineapple or 1 small can of crushed pineapple
1/2 c unsweetened apple sauce
4 eggs
3/4 c oil
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3 tsp cinnamon
3 c carrots, grated
3 tsp vanilla extract
1/2 c maple syrup
1/2 c coconut palm sugar
1/4 c molasses
2 tbsp raw honey, agave, or maple syrup
Preparation
1
ICING
2
Soak cashews for a minimum of 1 hour
3
Place all ingredients into a high powered blender (I use the Nutribullet) and blend until smooth and creamy looking
4
Put into the freezer for 1 hour
5
Move to fridge until ready to use, or enjoy immediately on baked goods
6
CAKE
7
Preheat oven to 350 F
8
Grease muffin pan or cake pan and lightly flour
9
Combine all dry ingredients into a medium bowl
10
Grate carrots in a separate bowl, and set aside
11
Blend pineapple until a ‘crushed’ consistency and combine with carrot mixture
12
In a large bowl beat wet ingredient (eggs, sugar, etc.)
13
Combine dry and wet ingredients
14
Stir in carrot and pineapple mixture
15
Bake for 25-30 minutes
16
Let cool and spoon-on cream cheese icing
.
About
This dairy-free icing recipe is amazing with baked goods; the taste and texture is nearly identical to cream cheese! Depending on what you’re baking you can alter the recipe for sweetness or flavour by adding some water, less/more sugar, or additional ingredients i.e. chocolate, lavender, more vanilla, orange zest, etc. I’ve included one of my favourite carrot mix recipes below, which can be used to make muffins, cake, or cake pops, enjoy!
Free of dairy, refined sugar and soy.
Yield:
1
Added:
Monday, March 30, 2015 - 9:53am
