Vegan breakfast carrot cake with cashew frosting

I call this a “breakfast” cake because it has no refined sugars, very little processed oil (2 Tbsp Earth Balance only in entire recipe), it’s made from whole wheat, vegetables, and nuts. It would be a great power up for a busy day and would definitely keep you running for a while. You could serve it for dessert, but it’s pretty heavy for a dessert item.

Ingredients:

Cake:

  • 3 cup carrots (grated or pulp from a juicer*)
  • 2 cups water
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp allspice
  • 1/2 tsp ground cloves
  • 1/2 tsp sea salt
  • 1 cup raw agave nectar
  • 3 cup whole wheat flour
  • 1 1/2 t baking soda
  • 1 cup unsweetened milk subsitute (I used almond milk)
  • 1 cup chopped raw walnuts

 *I used carrot pulp from a juicer, but would probably make it with 1 1/2 cup fresh grated and 1 1/2 cup pulp next time. I liked how the pulp made for a moist cake, but I missed the shreds of carrots that are typical in a cake made with fresh grated carrots. Choose which you’d like by the desired texture.

Frosting:

  • 3 cups raw cashews
  • 1/4 cup – 1/2 cup milk subsitute
  • 2 Tbsp Earth Balance
  • 1 1/2 tsp vanilla extract
  • 2 Tbsp agave nectar

 

Method

  1. Preheat oven to 350 degrees F. Grease 8×10″ cake pan.
  2. Combine carrots, water, and spices in small sauce pan over medium heat. Simmer 5-6 minutes.
  3. Add salt and agave; simmer 2-3 more minutes.
  4. Remove from heat and allow to COOL completely.

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4. In a large bowl, combine cooled carrot mixture with flour, baking soda, milk subsitute, and walnuts.

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5. Spread batter into cake pan evenly. Cook for 55-65 minutes until toothpick inserted in center of cake comes out clean.

image

 

6. To make frosting: combine all ingredients for frosting in food processor and blend until desired consistency is reached. I like the texture so decided to leave mine a little chunky.

7. Frost cake once completely cooled.

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3 Comments on “Vegan breakfast carrot cake with cashew frosting”

  1. Cake for breakfast? Oh heck yeah! This looks delicious!

  2. Rooha Tariq says:

    Yummy yum yum !!!
    🙂

  3. […] Vegan breakfast carrot cake with cashew frosting(iusedtobefatter.wordpress.com) […]


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