Gluten-Free Carrot Cake with Cashew Cream Frosting
We whole heartedly believe that the products you put on your skin should be safe enough to eat.
Our skincare is made from whole, real ingredients good enough to bake a cake with and we're here to show you how! This Carrot Cake with Cashew Cream Frosting is just delectable and the perfect gluten & dairy free cake to celebrate with. Talk about food for your face!
This recipe highlights these Miiko Skin Co ingredients:
- Honey (Windriver Farms, Metchosin BC) as enjoyed in our Honey Face Wash
- Coconut Oil (Ostro Organics, Victoria BC) as enjoyed in our Honey Face Wash, Face Serums , I-Coco, Vanilla Body Oil, Orange Cocoa Whip, Summer Zinc Cream
- Apple Cider Vinegar (Spinnakers Brewpub, Victoria, BC) as enjoyed in our Apple Toner
- Orange Olive Oil (Evoolution, AB) as enjoyed in our Honey Face Wash, Vanilla Body Oil, and Orange Cocoa Whip.
- Carrots We do not use carrots but do use carrot seed essential oil in our Golden Serum
- Vanilla We do not use vanilla but do use vanilla essential oil in our Vanilla Body Oil, and Orange Cocoa Whip.
Gluten Free Carrot Cake with Cashew Cream Frosting
- 2 cups oat flour (blend 3 cups of gluten-free organic rolled oats) NOT INSTANT OATS
- 1 3/4 cup almond meal
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon nutmeg
- 2 cups finely shredded carrots (from about 3 large carrots)
- 3 eggs, slightly beaten
- ½ cup honey (Windriver Farms)
- 1 cup unsweetened almond milk
- 1 tablespoon pure vanilla extract
- 1 tablespoon melted coconut oil (Ostro Organics)
- 1 tablespoon apple cider vinegar (Spinnakers Brewpub)
For the Cashew Cream Frosting:
- 1 1/4 cup raw cashews
- 1/2 cup coconut cream or full-fat coconut milk
- 2 Tbsp lemon juice
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F. Line springform pan with parchment paper
- Miiko Tip: I recommend placing parchment paper on top. Use a pencil to trace the cake pan, then cut out the outline with a scissors and place parchment in each pan
- In a large bowl, whisk together oat flour, almond meal, baking soda, cinnamon, nutmeg and salt. Set aside
- In the bowl add in carrots, eggs, honey, almond milk, vanilla extract, coconut oil and apple cider vinegar. Mix until ingredients are well combined and smooth. Add in half of the dry ingredients and mix until combined. Add in the other half of the dry ingredients and mix until just combined. If desired, fold in any of the following with a wooden spoon: coconut, nuts or chopped pineapple.
- Divide batter evenly among 2 prepared cake pans and smooth top with a rubber spatula. Bake for 23-27 minutes or until toothpick inserted in the middle comes out clean with just a few crumbs attached. Cool cake in the pans for 30 minutes, then invert cakes on a wire rack, removing from the pans and allowing to cool completely. At this point you can remove and discard the parchment paper.
- Once cakes have cooled completely (about 2 hours), you can prepare the frosting. Soak the cashews in hot water for ~1 hour. Then rinse and drain. Add to a high-speed blender along with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until very creamy and smooth scraping side as needed. Cover and refrigerate to chill.
- Divide frosting in half and spread over each cake. Once frosted, place one cake on top of the other and sprinkle with extra pecans and coconut, if desired. Serves 12 (12 large slices). Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days.