Who doesn't love a classic carrot cake? We know we do! There's always a time to spice things up. Here's a recipe that definitely gives it a little kick!
Ingredients
Cake:
- 2¼ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon sea salt
- ½ cup applesauce
- 1 cup Medella Organic Coconut Cream Powder mixed with water according to your own liking of milk texture (or other milk products)
- 2 teaspoons vanilla
- 1 cup Medella Organic Coconut Sugar
- ½ cup Medella Virgin Coconut Oil Plus (VCO+)
- 2 cups grated carrots
Frosting
- ½ cup raw macadamia nuts (soaked, drained and rinsed)
- ½ cup raw cashews (soaked, drained and rinsed)
- ¼ cup Medella Organic Coconut Cream Powder mixed with water according to your texture preference
- ¼ cup maple syrup
- 2 tablespoons Medella Virgon Coconut Oil Plus (VCO+)
- 1 teaspoon vanilla
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
Instructions
- Preheat the oven to 180°C and grease a 9" x 13" baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl, whisk together the applesauce, Medella Coconut Cream Powder mixture, vanilla, sugar and oil.
- Mix the dry ingredients into the bowl with the wet ingredients.
- Fold in the carrots and stir until just combined.
- Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let the cake cool completely before frosting.
- Make the frosting: combine all frosting ingredients into a high-speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of Coconut Cream Powder mixture if necessary, to get your blade moving.
- Chill for at least 30 minutes before spreading (it will firm up a bit).
- Store frosted cake in the fridge.
Prep time: 20 mins
Cook time: 30-40 mins
Inspired by Love and Lemons
