#Frosted cashew cookies recipe free#

If it’s too stiff, let it sit out on the counter a bit until it’s spreadable. When you’re ready to frost the vegan carrot cakes, remove the frosting from the fridge. Transfer the frosting to an air-tight container and put it in the fridge for an hour or two to firm up while the cakes cool. Add additional non-dairy milk 1 tablespoon at a time, if needed, until the mixture is completely smooth. Place the ingredients into the bowl of a food processor (12) and process until smooth (13). To make the cashew cream cheese frosting, you’ll need soaked raw cashews, powdered sugar, fresh lemon juice, vanilla extract, non-dairy milk, salt, and melted coconut oil (11). Once removed from the pans, let the cakes continue to cool completely on the cooling rack. Let cool in the pans on a cooling rack (10) for about 10 minutes before removing the cakes from the pans. Pour the batter into two prepared round cake pans (9).īake until a toothpick inserted into the center comes out clean. Add the shredded carrots and walnuts (7) and stir to incorporate evenly throughout (8). A few small lumps are fine, but you shouldn’t see any visible white flour. Pour the dry ingredients into the wet (5) and whisk just to combine (6). Place the wet ingredients into a separate large mixing bowl (3) and whisk to combine (4). Place the dry ingredients in a mixing bowl (1) and whisk to combine (2). Your favorite store-bought vanilla frosting will also work. It would be divine with the flavors of this cake, as well. If for some reason, you are against a delicious dreamy cream cheese frosting, or if you are allergic to nuts, you can use my Cinnamon Buttercream Frosting that I use on my Chai Spiced Pumpkin Layer Cake. You can use store-bought vegan cream cheese in place of the cashews. Vanilla and powdered sugar sweeten it up. Since we are dairy-free here at Veggie Inspired, we aren’t using cream cheese, but instead blending cashews with a little lemon juice to create that same creamy tangy texture. It’s creamy, tangy, and sweet and is, quite literally, the icing on the cake! Any other type of oil won’t work.Ĭashew Cream Cheese Frosting ~ Most people can probably agree that any good carrot cake has cream cheese frosting. Or for an oil-free version, you can try subbing the oil with applesauce – though I haven’t personally tried this.ĭo not substitute the coconut oil for a different type of oil in the frosting! When the coconut oil cools, it will solidify making the frosting thick and stable. You can replace the coconut oil in the cake with canola or vegetable oil if you prefer. Oil ~ I use coconut oil in both the cake and frosting. Milk ~ I use almond milk, but cashew, oat, or soy would all work. It complements the spices in this cake so well.īrown sugar can be subbed for the coconut sugar. I love the deep caramel flavor they bring. Sugar ~ I use a combination of coconut sugar and pure maple syrup.

#Frosted cashew cookies recipe free#

A gluten free flour blend designed to replace wheat flour at a 1:1 ratio, like Bob’s Red Mill Gluten Free 1:1 Baking Flour, would likely also work. You can use white whole wheat or spelt flour if you prefer. It’s light, mild flour that holds together well.

I find applesauce tends to make most cakes too heavy and doesn’t add as much moisture as the pineapple, but it will work in a pinch.įlour ~ I use all-purpose flour.

If you don’t like or can’t have pineapple, you can use applesauce. Use canned crushed pineapple and make sure to drain it well before measuring. Pineapple ~ I make my vegan carrot cake with pineapple because it adds the perfect amount of additional moisture and natural sweetness. If you don’t like walnuts, you can substitute pecans. Nuts ~ A good carrot cake is soft and moist and dense, so the nuts bring a nice contrasting texture. If you love carrots, you’ll love these other vegan carrot recipes, too! Shred them finely before adding them to the cake. They lend a subtle sweetness and offer texture, but you don’t really taste carrots in the final dish. But, the other two, I’ve got them in my vegan carrot cake, and I’ll tell you why – moisture and texture!Ĭarrots ~ It wouldn’t be a carrot cake recipe without the carrots. I’m not a fan of raisins, so we’re good there. There are some staunch carrot cake lovers out there who will tell you exactly what you should not put in your carrot cake recipe…mainly, pineapple, nuts, and/or raisins. 8 Vegan Carrot Cake Recipe w/ Cashew Cream Cheese Frosting Ingredients you need Vegan Carrot Cake Ingredients: flour, crushed pineapple, non-dairy milk, coconut sugar, apple cider vinegar, pure maple syrup, vanilla extract, carrots, cinnamon, ginger, nutmeg, baking powder, baking soda, salt, coconut oil, walnuts.