Gluten Free Carrot Cake with Citrus Cashew Cream.

I am not a big fan of baking cakes, although I love eating them.

As soon as I turned enough years to be able to cook, I always wanted to learn how to make the most delicious, beautiful cakes. I remember my 15th Birthday, how I got ready for the party and I really wanted to have a special homemade cake for my party. My mom is not good at making cake, so our neighbor helped me to make the best vanilla, apricot cake. I was the happiest 15years old girl at that time.

Back to reality, I still struggle in the kitchen when it comes to bake a cake. Sometimes it turns perfect, sometimes I just want to cry, because of spending few hours in the kitchen and ending up with the disaster which supposed to be called a cake.

Yesterday, I just decided to try to make a cake again. I didn’t expect it to be perfect, but at least baked well inside.

Recipe that I used is very easy and IT WORKED!!!!!

Gluten, dairy, refined sugars free carrot cake.

I still used the eggs, but next time I will try to replace them with flaxseeds.

Gluten Free Carrot Cake with Citrus Cashew Cream.

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Ingredients:

1,5 cup gluten-free oat flour
1 cup almond meal or almond flour
1/2 cup coconut sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon all-spice
1 1/2 cups finely grated carrots
4 eggs, whisked
2/3 cup unsweetened almond milk
6 tablespoons unsweetened applesauce
1/4 cup pure maple syrup
1/4 cup unrefined coconut oil, melted
1 tablespoon vanilla extract

chopped walnuts or pecans for decorating

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Instructions:

Preheat your oven to 350*F and thoroughly grease and flour 2, 8-inch cake pan. Knock out excess flour. In a large mixing bowl stir your dry ingredients together until well combined. Lightly pat the grated carrots with a paper towel. In another mixing bowl whisk together the eggs, milk, applesauce, maple syrup, coconut oil, and vanilla until thoroughly combined. Whisk in the grated carrot. Pour the wet mixture into the dry and stir together with a large wooden spoon until just combined. Avoid over-stirring. Pour evenly into the cake pans and bake for 33-38 minutes. Test with a toothpick for doneness. Let cool for 15-20 minutes, then carefully turn out onto a cooling rack and let fully cool before frosting. Cut in the middle to make 2 layers. Frost each layer, then sprinkle with nuts if desired.

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Cashew Cream:

2 cups raw (unsalted) cashews
2 1/2 teaspoons lemon zest ( you can use orange too)
1/3  cup unsweetened almond milk
1/3 cup pure maple syrup
1,5 teaspoons vanilla extract
pinch of salt

Soak the cashews covered in water in a bowl overnight or for at least 4 hours.  Or, cover cashews with water in a pot and bring to a boil.  Turn the heat off, cover the pot and let sit for 1 hour.  Drain and rinse the cashews with cold water. Measure out 2 cups of the soaked cashews.  There will be extra, as they expand when soaked. Add all ingredients to a high-speed blender, starting with 1/3 cup milk. Blend until smooth, adding more milk until desired consistency is reached.  Scrape the sides of the blender as needed.

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