Cashew Cream Cheese Icing with Molasses Carrot Cake

Name: Cashew Cream Cheese Icing with Molasses Carrot Cake
Prep time: 1 min
Cook time: 25 min
Yield: 6 - 8 Servings
Ingredients: ICING; 3/4 cup(s) raw cashews, soaked then rinsed; 1 tsp. vanilla extract; 2 tbsp. fresh orange juice or lemon juice; 1/4 tsp. salt; 2 tbsp. coconut oil, melted; CAKE; 1 cup(s) buckwheat flour; 1 cup(s) whole wheat flour; 1/2 cup(s) fresh pineapple or 1 small can of crushed pineapple; 1/2 cup(s) unsweetened apple sauce; 4 eggs; 3/4 cup(s) oil; 2 tsp. baking soda; 2 tsp. baking powder; 1/2 tsp. salt; 3 tsp. cinnamon; 3 cup(s) carrots, grated; 3 tsp. vanilla extract; 1/2 cup(s) maple syrup; 1/2 cup(s) coconut palm sugar; 1/4 cup(s) molasses; 2 tbsp. raw honey, agave, or maple syrup

This dairy-free icing recipe is amazing with baked goods; the taste and texture is nearly identical to cream cheese! Depending on what you’re baking you can alter the recipe for sweetness or flavour by adding some water, less/more sugar, or additional ingredients i.e. chocolate, lavender, more vanilla, orange zest, etc. I’ve included one of my favourite carrot mix recipes below, which can be used to make muffins, cake, or cake pops, enjoy! Free of dairy, refined sugar and soy.

This recipe contains , cashew nuts, vanilla extract, orange juice, salt, coconut oil, cake, flour (buckwheat), flour (whole wheat), pineapple, applesauce (unsweetened), eggs, vegetable oil, baking soda, baking powder, salt, cinnamon, carrots, vanilla extract, maple syrup, coconut palm sugar, molasses, honey

6 - 8 Servings

Prep time: 1 hr +

Cook time: 25 min

Ingredients:

ICING
3/4 cup(s) raw cashews, soaked then rinsed
1 tsp. vanilla extract
2 tbsp. fresh orange juice or lemon juice
1/4 tsp. salt
2 tbsp. coconut oil, melted
CAKE
1 cup(s) buckwheat flour
1 cup(s) whole wheat flour
1/2 cup(s) fresh pineapple or 1 small can of crushed pineapple
1/2 cup(s) unsweetened apple sauce
4 eggs
3/4 cup(s) oil
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3 tsp. cinnamon
3 cup(s) carrots, grated
3 tsp. vanilla extract
1/2 cup(s) maple syrup
1/2 cup(s) coconut palm sugar
1/4 cup(s) molasses
2 tbsp. raw honey, agave, or maple syrup

Instructions:

1. ICING
2. Soak cashews for a minimum of 1 hour
3. Place all ingredients into a high powered blender (I use the Nutribullet) and blend until smooth and creamy looking
4. Put into the freezer for 1 hour
5. Move to fridge until ready to use, or enjoy immediately on baked goods
6. CAKE
7. Preheat oven to 350 F
8. Grease muffin pan or cake pan and lightly flour
9. Combine all dry ingredients into a medium bowl
10. Grate carrots in a separate bowl, and set aside
11. Blend pineapple until a ‘crushed’ consistency and combine with carrot mixture
12. In a large bowl beat wet ingredient (eggs, sugar, etc.)
13. Combine dry and wet ingredients
14. Stir in carrot and pineapple mixture
15. Bake for 25-30 minutes
16. Let cool and spoon-on cream cheese icing