DESCRIPTION
This is by far the best cake i've ever had in my life. My whole family agrees. you can also bake them in a square pan and cut them into "breakfast" bars.
INGREDIENTS
3 apples (you will use these to make the applesauce)
1 1/3 cup (110g) coconut sugar
2 tbsp lemon juice
2 tsp vanilla extract
1 cup (120g) nondairy milk
2/3 cup (50g) tapioca starch
5 cup (300g) oat flour (Grind 5 cups oats into flour with your blender)
2 tsp baking powder
2 tsp baking soda
1.5 TBSP cinnamon
1 TBSP grated ginger (or powdered ginger works)
1/2 tsp salt
3 cup (180g) grated carrots
1 cup (60g) chopped walnuts ((or pecans))
1/2 cup raisins (optional)
cashew frosting
2.5 cup raw cashews (soaked overnight)
1 cup coconut cream (you can use a full can of coconut cream or simply make your own coconut milk, but make sure its thick and creamy)
1/2 cup maple syrup
2 tbsp lemon juice
2 tsp vanilla extract
Pinch of salt
- Combine all the frosting ingredients in a high speed blender and blend until smooth and very creamy. If it gets stuck at a higher speed, reduce the speed to low and let it blend for a while (30-60 seconds). Place the frosting into the refrigerator to set for a couple hours, ideally overnight.
- Chop your apples into bite size pieces, and place them into a saucepan over medium heat with 1 cup of water. Place the lid on the pan and let cook for 15 minutes stirring occasionally. Once the apples are very soft, use a fork to mash into applesauce
- Preheat the oven to 350F.
- To a mixing bowl, add the applesauce, coconut sugar, lemon juice, vanilla, and milk. Whisk to combine.
- Add the tapioca starch, oat flour, baking powder, baking soda, spices, and salt. Stir to combine.
- Fold in the grated carrots and walnuts.
- Transfer to a baking pan, or cake pan.
- Bake for approximately 30 minutes at 350F or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool completely before frosting.
- Spread frosting onto the cooled cake
- Slice and enjoy! Keep leftovers in the refrigerator.