Vegan Carrot Cake and Macadamia Frosting

Name: Vegan Carrot Cake and Macadamia Frosting
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12
Ingredients: 2 1/4 cups flour (I used half spelt and half cake flour); 1 tablespoon baking powder; 1 teaspoon baking soda; 1 tablespoon cinnamon; 1/2 teaspoons nutmeg; 1 tsp salt; 1/2 cup applesauce; 1 cup Almond Breeze® Original Almond Beverage; 2 tsp vanilla; 1 cup cane sugar; 1/2 cup (melted) coconut or canola oil; 2 cups grated carrots (just shy of 1lb); 1/2 cup macadamia nuts (soaked; drained and rinsed); 1/2 cup cashews (soaked; drained and rinsed); 1/4 cup Almond Breeze® Original Almond Beverage; 1/4 cup maple syrup; 2 Tbsp coconut oil; 1 tsp vanilla; 2 tsp lemon juice; 1/2 tsp salt

Nutrient name	Nutrient weight per serving
Total Fat	18.8g
Total Carbohydrates	46.6g
Dietary Fiber	2.4g
Sugars	24g
Sodium	548.6mg
Protein	4.1g
Potassium	181.2mg

*Nutrition Information is only an estimate

Vegan Carrot Cake and Macadamia Frosting

Prep Time

25 Min

Cook Time

30 Min

Difficulty

Medium

Servings

Nutrient name	Nutrient weight per serving
Total Fat	18.8g
Total Carbohydrates	46.6g
Dietary Fiber	2.4g
Sugars	24g
Sodium	548.6mg
Protein	4.1g
Potassium	181.2mg

*Nutrition Information is only an estimate

Ingredients

2 1/4 cups flour (I used half spelt and half cake flour)
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoons nutmeg
1 tsp salt
1/2 cup applesauce
1 cup Almond Breeze^® Original Almond Beverage
2 tsp vanilla
1 cup cane sugar
1/2 cup (melted) coconut or canola oil
2 cups grated carrots (just shy of 1lb)
1/2 cup macadamia nuts (soaked; drained and rinsed)
1/2 cup cashews (soaked; drained and rinsed)
1/4 cup Almond Breeze^® Original Almond Beverage
1/4 cup maple syrup
2 Tbsp coconut oil
1 tsp vanilla
2 tsp lemon juice
1/2 tsp salt

Directions

Preheat oven to 325 degrees and grease a 9x13 (or similar) 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, almond beverage, 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 30-40 minutes or until a toothpick comes out clean. Let cake cool completely before frosting.
For the frosting: combine frosting ingredients into a high speed blender. Start the blender on low and gradually increase speed (the mixture will be very thick at first). You can add an extra tablespoon of almond beverage if necessary to get your blade moving.
Blend until very smooth.
Chill for at least 30 minutes before spreading (it'll firm up a bit).
Store leftover frosted cake in the fridge.

Notes

Feel free to sub whole wheat pastry flour for the spelt flour.
Soak your cashew and macadamia nuts overnight. We recommend using a very high speed blender (Vitamix, Blendtec, or similar) for this frosting.