This homemade carrot is unbeatable with tea or coffee! Carrot cake is one of my favorite cakes and the most popular cake all over the world. This amazing real carrot cake is made with carrot juice, without milk or artificial sugar and the taste and texture is incredibly perfect and remains one of my best ever that you will love for any occasion.
Baking with freshly squeezed carrot juice is not just healthy but an easy way to boost the flavor of the cake with the natural flavor and sweet taste of carrot with or without artificial sugar or milk. Juicing the carrots is simple, you can grate the carrots and squeeze out the juice or preferably cutting and blending them with your blender and squeezing out the juice if you don't have a juicer.
INGREDIENTS
3 cups all purpose flour
1 cup oat flour
1/2 cup ground almonds
3 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1 1/4 cups pure carrot juice
1 cup canola oil
1/2 cup chopped dates
2 tablespoons apple cider vinegar
1 cup grated carrots
CASHEW FROSTING
1 cup of soaked cashew nuts
1/4 cup freshly squeezed carrot juice
1 teaspoon of vanilla extract (optional)
INSTRUCTIONS
Preheat the oven to 350° F
Carrot Juice: Use a juicer to squeeze out the carrot juice or peel the carrots, cut them in small chunks and transfer into the blender with just 1/4 cup of water for easy blending. Blend until smooth and squeezed out the juice gently.
Grated Carrots: Peel and grate about 4 medium carrots, you need just 1 cup of grated carrots.
In a medium bowl combine the dry ingredients together and set aside. In a large mixing bowl, stir together all the wet ingredients and add gradually the dry ingredients. Mix the ingredients together and fold in the chopped dates until combined.
Grease a 30cm spring-form baking pan or loaf pan with butter or cooking spray and pour batter into the pan.
Bake for 30 -35 minutes or until golden brown. Insert toothpick into the cake middle to confirm.
Allow the cake to cool completely at room temperature.
CASHEW FROSTING
Soak the cashew nuts overnight or at least for 5 hours to soften them. Soaking them in hot water will give you a faster result.
Combine the cashews with 1/4 cup of freshly squeezed carrot juice and blend with 1 teaspoon of vanilla extract until smooth.
Spread the frosting on top of the cake and sprinkle finely chopped carrots on the cake (optional)
Put the cake in an airtight container and refrigerate for 3 hours before serving.
Cashew Carrot Frosting
STORAGE
Put cake in an air tight container and keep in the fridge to stay fresh for the next 2 to 3 days
Baking Time 35 min
Prep Time 20 min
Total Time 55 min
Servings 12 slices
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