Carrot Cashew Coconut Cake

  • 1 hr 15 mins
  • Easy
  • VegetarianVeganLactose-free
  • Slow JuicerBreadmakerHand Blender
  • Eat This

Ingredients

  • For the cashew milk

  • For the carrot juice

  • For the carrot cake

  • For the cashew frosting

  • Additionally

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Ingredients

Adjust Servings:
For the cashew milk
150g cashews
700ml water
For the carrot juice
1kg carrots
For the carrot cake
330g whole spelt flour
240g raw cane sugar
4 tbsp cinnamon
3 tsp baking powder
1 1/2 tsp sodium
150g applesauce
75ml cashew milk
120g carrot pulp
150ml canola oil
1 pinch of salt
For the cashew frosting
150g cashews
100g soy quark
lemon zest ½ organic lemon
lemon juice 1 lemon
1 tbsp coconut oil
1 tbsp agave syrup
1 pinch of salt
Additionally
25g coconut chips
1 tsp almonds

Steps

1

Soak cashews in water overnight. Drain water afterwards.

2

Close the tap of the Panasonic MJ-L700 slow juicer. Add half of the cashews, turn on the juicer and gradually add 700 ml of water. Open the juice tap as soon as the cashews have gone through and repeat until you’re all out of nuts. Set cashew milk aside.

3

For the carrot juice turn on the slow juicer and add carrots. Put carrot pulp and juice aside. Store the juice in the fridge in a sealed container for further use

4

Put all dry ingredients in a mixing bowl and mix.

5

Quickly stir in the rest of the ingredients until the dough is consistent.

6

Line the baking pan of the Panasonic Breadmaker with baking sheet and add dough. Bake for 60 min on baking program 13.

7

Put all the ingredients for the frosting in a blender and blend until smooth. Store in the fridge until use

8

Let cake cool down completely on a cooling rack after baking.

9

Apply frosting and top with coconut chips and almonds.

Enjoy

Carrot Cashew Coconut Cake

Ingredients

Adjust Servings:
For the cashew milk
150g cashews
700ml water
For the carrot juice
1kg carrots
For the carrot cake
330g whole spelt flour
240g raw cane sugar
4 tbsp cinnamon
3 tsp baking powder
1 1/2 tsp sodium
150g applesauce
75ml cashew milk
120g carrot pulp
150ml canola oil
1 pinch of salt
For the cashew frosting
150g cashews
100g soy quark
lemon zest ½ organic lemon
lemon juice 1 lemon
1 tbsp coconut oil
1 tbsp agave syrup
1 pinch of salt
Additionally
25g coconut chips
1 tsp almonds

Nutritional information

336
Calories
38g
Carbs
18g
Fat
5g
Protein
471mg
Sodium
20g
Sugar

Eat This

Eat This

Nadine and Jörg are the self-proclaimed “food nerds” behind the vegan foodblog Eat This!. In addition to sharing tasty plant-based recipes with their readers, the German-based duo aims to prove once and for all that vegan food doesn’t have to be bland in flavor or appearance — it can be delicious and amazing-looking, too!

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