I love carrot cake especially a whole grain one! I just think they taste better and subconsciously say “what a good girl I am.” Quite honestly, I can’t taste the carrots but somehow they lend something quite wonderful, maybe it’s their sweetness, and the warm spices.I know many of you may have cake as the last thing on your mind, especially after Thanksgiving, however there are Birthdays, parties and the Holiday dinners still to come. Oh, and the weekend, and since I don’t have any treats in the house this may be on my Saturday to do list since Jeff hasn’t had this since summer. I realize it’s a small cake but don’t you love miniatures? This cake serves 6
The Cashew Coconut Frosting is thick, firm and holds extremely well, so perfect for frosting this cake. Using agar powder is the magic. I’ve made this without agar, still wonderful, but is more of a cream than a frosting and can’t be used to dress the outside of the cake, but instead used as a drizzle on top of the cake.
Just some notes: For the walnuts, I added them on top of the cake instead of in the batter, or you can do both in which case double the amount of walnuts. ½ cup for inside the cake and some for the top of the cake. Aerate the flour before measuring. Use dry measuring cups and wet measuring cups for liquid and proper measuring spoons, a powerful blender for the cream and a food processor – I know.. bummer but so worth it.
Agar powder. I ordered online NOW brand is clean and odorless.
Plan ahead – place one can full fat coconut milk in fridge overnight so fat separates from liquid
- 1 cup unsweetened milk beverage such as almond or coconut – I used coconut So Delicious
- 1 tsp apple cider vinegar
- 2 tbsp pure maple syrup
- ⅓ cup coconut oil or extra virgin olive oil
- 1 ½ tsp pure vanilla extract
- ¾ cup whole wheat pastry flour
- ¾ cup spelt flour
- ½ tsp sea salt
- 1.5 tsp baking powder
- ½ tsp baking soda
- 1.5 tsp ground cinnamon
- ½ tsp allspice
- ½ tsp cardamom powder
- 1 cup unrefined fine brown sugar – I used coconut sugar ground to powder
- ½ cup unsweetened shredded coconut ground in spice grinder to smaller bits
- 1 cup grated carrot
- ½ cup chopped walnuts toasted
- 1 can full fat coconut milk from can placed in fridge overnight
- 1 cup cashews not soaked
- 2 Tbsp cane sugar
- 4 tbsp maple syrup
- Small pinch sea salt
- ½ tsp cinnamon
- ¼ tsp cardamom
- 2-3 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 Tbsp + 1 Tsp agar powder Now brand
- Lightly oil and dust with flour two 6 inch cake pans.
- In a medium bowl combine the milk, vinegar, maple syrup, oil, and extract and set aside. Mix it well before combining to flour
- In a large bowl sift the flours, sea salt, baking powder, baking soda, cinnamon, allspice, cardamom and brown sugar, when passed through add the coconut flakes, carrots and walnuts and mix. Add the milk mixture to the flour and mix until just combined. Add to the pans and bake on the middle rack for 45 minutes @ 350. Toothpick should come out clean. Cool in the pans on a rack for 15 minutes. Carefully remove cakes and continue to cool on the racks before adding frosting
- Add cashews to a powerful blender – I use Vitamix
- Scoop out coconut fat add to blender, reserve ½ cup of liquid and add any remainder liquid to the blender. Add the cashews, cane sugar, maple syrup, sea salt, cinnamon, and cardamom., not the lemon juice or extract just yet. Blend until smooth and creamy
- Add the ½ cup coconut liquid to small saucepan and the agar powder and bring to a low boil stirring until agar is dissolved. Add the mixture from blender and stir until it thickens for a couple minutes.
- Transfer to a wide bowl or shallow glass baking dish and leave room temperature to cool.
- Place in fridge for a few hours to firm. It will feel like Jello.
- Add the firm coconut mixture to a food processor and blend until creamy and whipped, add the lemon juice and vanilla extract taste for sweetness and process one minute. Place back in fridge for an hour before adding to cake. Nice peaks have been formed. Congratulations.
- There are two ways to decorate the cake and pictured are two versions. One is the naked cake where the frosting is lightly added so the cake is still visible. The other is a fully frosted cake. The cashew coconut recipe allows for the fully dressed cake and still some leftovers to have for breakfast with fruit!
- Add cream to the top of one cake using back of spoon, then add the top layer cake. For the naked version use a back of a large spoon or offset small spatula to frost the side of the cake then add lots of cream on top of the cake using the back of a large spoon.
- For a fully frosted cake do the naked version and put in the fridge for 30 minutes then continue to add the cream with the offset spatula. Top with toasted walnuts and pretty decoration.