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Carrot Cake With Cashew Cream [Vegan]
Check out this amazing carrot cake with cashew cream! The cashew cream blends in perfectly with the cake dough. It is a great alternative to the frostings that are usually used to cover cakes.
Ingredients You Need for Carrot Cake With Cashew Cream [Vegan]
How to Prepare Carrot Cake With Cashew Cream [Vegan]
- Turn on the oven at 360ºF.
- Prepare a 6-inch cake pan, lining the bottom with parchment paper.
- In a bowl combine the grated carrots , the agave nectar, the applesauce and the olive oil.
- In another bowl, combine the dry ingredients: spelt flour, baking soda, salt, baking powder, spices and chopped almonds.
- Add the contents of the two bowls and beat everything.
- Put the dough in the pan and smooth the surface.
- Bake for about 60 minutes or until the cake is cooked in the center.
- Remove from the oven, allow to cool and then remove.
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Place the cashews in water for at least 2 hours or in the refrigerator and let overnight.
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Strain cashew water using a colander and rinse with running water. Let them drain well.
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Put all the ingredients in the blender, except the milk, and bled until you get a paste.
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Add the milk little by little and blend to a creamy consistency that is smooth and easy to spread.
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Take it to the refrigerator.
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Cut the cake into 2 or 3 equal layers.
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Frost each part with the cashew cream and place on top of one another.
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With the remaining cream, frost the sides of the cake and the top.
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You can decorate with chopped almonds.
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Leave in the refrigerator until serving.
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