Farm-to-Platter Carrot Cake with Cashew Cream Frosting
Ingredients
3¼ cup gluten-free baking mix, such as Pamela’s Baking & Pancake Mix*1 2/3 cup Sucanat (pure dried sugar cane juice)*
¾ Tbsp. baking soda
1½ tsp. cinnamon
¼ tsp. Kosher salt
¼ tsp. allspice
1/8 to ¼ tsp. fresh grated nutmeg
1¾ cup fresh carrot juice
½ cup water
1/3 cup fresh ginger juice
3/8 cup unrefined coconut oil, melted
2 Tbsp. apple cider vinegar
1½ tsp. vanilla extract
2 cups carrots, grated
1 cup currants
Cashew Cream Frosting (recipe here)
Handful chopped walnuts, chopped pistachios, shredded coconut or shredded carrots, for garnish
Preparation
• Preheat oven to 350 degrees. Grease an 11-inch springform pan.
• Sift the baking mix, then measure and add it to a large mixing bowl. Add the Sucanat, baking soda, cinnamon, salt, allspice and nutmeg and whisk well.
• In another, smaller bowl, add the carrot juice, water, ginger juice, coconut oil, apple cider vinegar and vanilla extract and whisk well.
• Add the wet ingredients to the dry ingredients, then add the grated carrots and currants. Mix well.
• Pour the batter into the springform pan and bake 65 to 70 minutes, until a toothpick comes out clean.
• Once cooled, frost with Cashew Cream Frosting and garnish with walnuts, pistachios, coconut or carrots as desired.
*Sucanat and Pamela’s Baking & Pancake Mix are both available at Whole Foods.
