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Frosted Carrot Cake

This whole-grain carrot cake is packed with wholesome ingredients, free of refined sugars, and topped with a sweet, decadent frosting.

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8

Ingredients

Carrot Cake:

  • 1.5 Cups Carrot, Grated (5.5 Ounces)
  • 2 Tbsp Flax Seed Meal + 1/3 Cup Water
  • 1/2 Cup Unsweetened Applesauce
  • 1 Tbsp Lemon Juice
  • 1.5 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Cup Whole Grain Flour
  • 1/8 Tsp Cardamom
  • 1/8 Tsp Nutmeg
  • 1/2 Tsp Cinnamon
  • 4 Tbsp Date Sugar (or coconut sugar)
  • 1/2 Mashed Banana (3.5 ounces)
  • Coconut Oil

Frosting:

  • 1/3 Cup Cashews
  • 1/4 Tsp Almond Extract
  • 2 Tsp Date Sugar (or coconut sugar)
  • 2 Tbsp Unsweetened Almond Milk

Instructions

  1. First prepare the cashews by soaking them in water for 1 hour.

  2. Then prepare your flax egg by mixing 2 tbsp flax seed meal and 1/3 cup of water together in a small bowl. Let the mixture thicken for about 10 minutes.

  3. Preheat your oven to 350 Fahrenheit and prepare an 8x8" baking pan with coconut oil.

  4. Mix all of your cake ingredients together by hand in a large bowl. Then spread the mixture evenly in the 8x8" pan.

  5. Bake for about 1 hour and then remove from the oven and let cool.

  6. In the meantime, drain your soaked cashews and add them to a small blender or food processor. Add all remaining frosting ingredients and blend until smooth and creamy.

  7. Then, use a rubber spatula to spread a light coat of frosting across the cake.

  8. Enjoy!