Cashew Cream Cheese Icing with Molasses Carrot Cake

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 xxxx, cashews, vanilla extract, juice (orange), salt, oil (coconut), xxxxx, flour (buckwheat), flour (whole wheat), pineapple, applesauce (unsweetened), eggs, oil (vegetable), baking soda, baking powder, salt, cinnamon, carrots, vanilla extract, maple syrup, sugar (coconut palm), 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