This fantastic carrot cake is all about the spices. Cinnamon, vanilla, ginger, cardamom, and cloves pair beautifully with the raisins, carrot, and walnuts for a full-flavored and delicious cake. Enjoy the carrot cake alone or top it with the cashew icing.
Carrots are a quick liver-refueling source of glucose that’s attached to minerals and vitamins. Ginger helps calm spasms in the liver and regulate liver heat. Cardamom increases bile production and brings life and beneficial, nontoxic heat back to stagnant, sluggish livers that have overheated for years and are now cooling down.
Cashew icing (optional):
Preheat oven to 350F/180C. Line a 9-inch brownie pan with non-stick parchment paper. In a medium-sized bowl, whisk together the ground flaxseeds and water. Set aside for 5 minutes.
Add the almond milk, coconut oil, coconut sugar, and vanilla to the bowl. Whisk until uniform. In another bowl, add the oat flour, brown rice flour, chopped walnuts, baking powder, baking soda, cinnamon, ground ginger, ground cardamom, and ground cloves. Whisk until uniform.
Add the dry ingredients to the wet, stirring until you get a uniform batter. Stir in the grated carrots and raisins until evenly dispersed. Pour batter into prepared brownie pan and bake for 40-45 minutes until browned on top and a toothpick inserted comes out clean. Cool for 5 minutes in the pan, then remove and cool completely on a cooling rack.
To make the cashew icing, combine the soaked cashews, maple sugar, coconut milk, and lemon juice in a high-speed blender and blend until very smooth, scraping down the sides as needed. Add a bit of water if necessary to blend. Refrigerate until needed.
When the cake has cooled, spread the icing evenly on the cake and top with walnut pieces. Cut into squares and serve immediately.
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Categories: Desserts, Baking, Cakes, Holiday, Easter, Kid Friendly
This item posted: 03-Apr-2021
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