Vanilla Cashew Frosting & Raw Carrot Cake

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Vanilla Cashew Frosting & Raw Carrot Cake

Today’s post is a recipe for a Raw Carrot Cake with Vanilla Cashew Frosting where both are not only vegan, but also SCD and paleo making them also free from corn, dairy, egg, gluten, peanuts and soy.  For those who have a nut allergy, I have offered options where seeds can be used. One of the ingredients that enhances the flavors of this recipe is the Singing Dog Vanilla. Keep reading to see why this is such a great vanilla brand to support.

Nutritional Benefits

Carrots are a delicious source of carbohydrates, fiber, copper, manganese, potassium, vitamins A, B6, and K. Pineapple not only adds a sweetness to this recipe, but it is also a source of vitamin C as well as B1 and B6 as well as copper.

The benefits of almond flour include that it offers a neutral flavor for baking, it does well in cookies and other baked goods without added binders (i.e. xanthan gum which is detrimental to gut health), and the balanced macros (high protein & healthy fats) help keep glucose level stable and one feeling satiated longer. According to the USDA, ¼ cup of almonds contains manganese   (0.9 mg), vitamin E  (9.0 mg), tryptophan  (0.1 g), copper (0.4 mg), B2 / Riboflavin (0.3 mg), phosphorous (168.7 mg). They are a good source of monounsaturated fats, those associated with lower LDL that benefit heart health.  Both the protein and fat content of almond flour are important macronutrients that support the various body systems including the endocrine (hormones) system as well as muscle building.

1 Medjool date offers carbohydrates as well as calcium (15 mg), magnesium (13 mg), phosphorus (15 mg) and potassium (167 mg).

Cinnamon is not only a delicious tasting herb, it is also an aromatic, hypoglycemic, and anti-oxidant herb which can be used to help balance glucose levels and oxidative stress for example. When it comes to choosing a cinnamon, it is important to choose Ceylon cinnamon (Cinnamomum verum) as it is considered the safest. It is also sweeter than the cassia variety.

Cashews in the frosting are a good source of fat with as well as copper, iron, magnesium, tryptophan, phosphorus and zinc.

Singing Dog Vanilla

Don’t forget to check out Singing Dog’s IG page for gorgeous pictures as well as information about the company, its farmers and the variety of vanilla products. Singing Dog’s Alcohol Free Vanilla is a great option for those who need a vanilla that is both free from corn and SCD-friendly as it is made without corn or other grains. The company follows Fair Trade Plus practices and respects Mother Earth making it an excellent choice.

The cake made in the picture above was made using orange carrots while the other pictures in this post were made using rainbow carrots hence the color differences.

Vanilla Cashew Frosting

Vegan, Paleo, CF, DF, GF, SF

Ingredients

• 1 ¼ cup cashews, soaked & drained

• 3 Medjool dates, pitted

• 1 ½ tsp. Singing Dog Vanilla

• 1 ½ - 2 Tbsp. lemon juice or splash apple cider vinegar, optional

• 1/3* cup water (or plain SCD yogurt), depending on desired consistency

Method

1. Pulse all ingredients except water in food processor (or blend in high-speed blender).

2. Stream water in slowly just enough to blend & make creamy.

3. Set aside in a bowl to use as desired.

Notes:

• For those who prefer or need a nut-free option, a delicious frosting can be made using palm shortening, honey (or maple syrup for those who are not following SCD & / or want a vegan option), vanilla, & lemon juice of ACV.

• Adjusting amounts to desired taste & consistency.

Raw Carrot Cake

Vegan, Paleo, CF, DF, GF, SF, NF option

Ingredients

• 2 cups carrots, peeled & shredded

• 1 cup Medjool dates, pitted (approx. 8 – 10 depending on size)

• ½ cup almond flour or sprouted almond, pecan or sunflower seeds

• ½ cup unsweetened shredded coconut

• ½ cup pineapple (or 1 apple, cored & peeled)

• ¼ – ½ inch chunk of fresh ginger

• 1 tsp. ground cinnamon

• ¾ tsp. Singing Dog vanilla extract

• ½ tsp. ground nutmeg

• dash sea salt

Method

1. Line an 8x8 or 8x10-inch baking pan with parchment paper.

2. Process all ingredients in food processor until it becomes a course sticky (stick-together) “batter” without over processing.

3. Press cake batter evenly in lined pan.

4. Spread frosting on top.

5. Sprinkle ground cinnamon on the frosting as a garnish &/or for a bit more flavor.

6. Freeze 30 – 60 mins. to set.

7. Remove from freezer 20 – 25 mins before serving.

8. Enjoy!