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

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

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