Name: Carrot Cake & Citrus Cream-Cheese Icing
Yield: Makes 8–12 servings
Ingredients: 1 loosely packed cup grated carrot; ½ cup water; 1¼ cups blanched almond flour; 1 teaspoon pure vanilla extract; 1½ cups gluten-free oat flour; ½ cup raisins, optional; ½ cup crushed walnuts or 1 cup blueberries; ¾ cup coconut sugar; ⅛ teaspoon sea salt; ½ teaspoon cinnamon; 1 tablespoon whole psyllium husk; 1 tablespoon baking powder; 1 teaspoon baking soda; ¼ teaspoon ground allspice; ¾ cup unsweetened almond milk; 1 cup cashews, soaked in water for 2–3 hours; ½ teaspoon ground ginger; ¼ cup maple syrup; 2 tablespoons freshly squeezed orange juice; ½ teaspoon sea salt; 1 teaspoon orange zest; ¼ teaspoon ground nutmeg; 1 tablespoon unsweetened almond milk; 1½ teaspoons cinnamon; ¼ teaspoon ground cloves; 1 tablespoon pure vanilla extract

Ashley Madden

Carrot Cake & Citrus Cream-Cheese Icing

Preparation info

Makes
8–12
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This cake is ah-mazing! It’s served as everything from birthday cake to holiday dessert and everyone always wants seconds. You need a high-speed blender to make the icing, but you can also skip the icing and serve the cake plain.

Ingredients

1 tablespoon whole psyllium husk
½ cup water
1 loosely packed cu

Dessert
Vegan
Gluten-free
Birthday

Method

Preparation

Position the oven rack in the middle of the oven, preheat to 350°F, and line an 8-inch circular cake pan with parchment paper. Do this by tracing the bottom of the cake pan onto parchment paper and cutting it out.
Mix

Preparation info

Makes

Difficulty

Appears in

Ingredients

Method

Preparation