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.
- 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.
- 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
- Preheat oven to 350 degrees F. Grease 8×10″ cake pan.
- Combine carrots, water, and spices in small sauce pan over medium heat. Simmer 5-6 minutes.
- Add salt and agave; simmer 2-3 more minutes.
- Remove from heat and allow to COOL completely.
4. In a large bowl, combine cooled carrot mixture with flour, baking soda, milk subsitute, and walnuts.
5. Spread batter into cake pan evenly. Cook for 55-65 minutes until toothpick inserted in center of cake comes out clean.
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.