Carrot Cake with Cashew Frosting

This weekend we celebrated a big birthday. Daniel’s dad, Ken, turned 60! Such a milestone. I’m sure it comes as no surprise that I volunteered to make the cake. Carrot cake was the request so I set out to make a nourishing version of the commonly butter & cream laden recipes.  Bonus – I got to try out all of my new Christmas gifts for the kitchen!

The cake was a hit, and again… I found myself eating it for breakfast the next day. If you haven’t yet guessed, I love treats and I love indulging in them for breakfast. I hope this recipe finds its way to your table!

Carrot Cake with Cashew Frosting

Ingredients

Carrot Cake:

• 2 cups whole wheat flour
• 1 cup almond meal
• 1 cup date sugar
•  2 tsp allspice
• 1 tsp cinnamon
• 2 tsp baking powder
•  3 eggs
• 1 ½ cup almond milk
• 1 cup applesauce
• 3 cups shredded carrots

Cashew Frosting:

• 1 ½ cup cashews, soaked
• ¼ cup almond milk
• ¼ cup honey
• 2 tsp vanilla extract
• ½ cup shredded coconut (optional)

Preparation Instructions

Carrot Cake:

1. Preheat oven to 350 degrees F.
2. Mix together the dry ingredients.
3. In a separate bowl, whisk eggs and mix in wet ingredients.
4. Combine the wet and dry ingredients. Mix in carrots.
5. Pour in a lightly greased 8” round cake pan and bake for 60 minutes.
6. Let cool completely before removing from pan.

Cashew Frosting:

1. Soak cashews in water for 2-4 hours.
2. Drain cashews and add to food processor with remaining ingredients.
3. Process until thoroughly combined.
4. Add shredded coconut (optional).
5. Spread on cake. Top with chopped pecans (optional).

 

Cake batter, step by step.

Cashew frosting after processing.

Cashew frosting with coconut.

Fuel Facts

Numbers:  255 calories, 8 g protein, 12 g fat, 35 g carbs, 5 g fiber

            **For 1 piece of cake, cut into 16 total pieces.

Ingredient Breakdown:

v Whole Wheat – Unlike processed white flour, whole wheat flour still contains the bran and the germ of the grain which provides fiber and nutrients that white flour is lacking. Wheat is a one of the crops most genetically modified in the United States, so whenever possible, look for products that state non-GMO.

v Almond Meal – A gluten-free substitute for flour, almond meal is higher in protein and lower in carbohydrates than other options. Almond meal is made simply by grinding the nuts into a flour-like consistency and is therefore filled with all of the same perks as almonds themselves.

Almond meal is high in monounsaturated fats, similar to those found in olive oil, providing heart-healthy benefits. Almonds are also a great source of vitamin E, one of the most important nutrients for preventing oxidative stress. Vitamin E, when applied topically, has also been found to protect the skin against UV damage from the sun. It is believed by some researchers that this same protective effect can be achieved through consumption of foods rich in vitamin E, such as almonds.

v Date Sugar – One of nature's many gifts, dates are one of the best natural sweeteners. Not only are they sweet, but they contain high amounts of fiber, promoting good digestion & intestinal health. Date sugar is made from dehydrated, ground dates and is a good alternative for granulated sugar in baked goods.

v Egg – Eggs have the highest biological value of any protein source. This means that you can achieve more of the benefits with less of the protein. Contrary to popular belief, the dietary cholesterol in eggs is not associated with increased blood cholesterol (the type of cholesterol that is linked to heart disease). This misconception is continually being disproven with current research.

In fact, the yolk is a nutritional power house, containing high amounts of choline, a B-complex vitamin, and vitamin B12. Choline has been linked with better brain function and is important in preventing fat accumulation in the liver. Adequate B12 in the diet is crucial for preventing anemia as well as neurological deterioration. B12 deficiencies have been associated with Alzheimer’s disease in the elderly and neural tube defects in newborns.

v Applesauce – Apples are naturally sweet, so look for unsweetened varieties. In any baked goods calling for butter or oil, you can swap out applesauce to yield a moist, low-fat treat.

v Cinnamon – Many studies have shown the stabilizing effects of cinnamon on blood sugar. This is beneficial for anyone who wants to keep energy levels constant throughout the day, and especially helpful for diabetics or those who experience hypoglycemia. Cinnamon has also been shown to act as an anti-inflammatory by limiting the release of arachidonic acid from cell membranes, a fatty acid that typically causes inflammation.

v Cashews – The tree nuts have a lower fat content than most other nuts and most of this fat is in the form of monounsaturated oleic acid, the same heart healthy fat found in olive oil. One quarter cup of cashews provides about 38 percent of your daily needs for copper, a mineral that acts as a coenzyme in many body processes. 90 percent of copper in the body is used to create the transport protein ceruloplasmin. Ceruloplasmin aids in the oxidation of iron, allowing iron to bind to transferrin for transport to body tissues. Without adequate copper intake, iron-deficiency anemia can occur.

v Almond Milk – A creamy, low-calorie substitute for cow’s milk, this nutty variety is easy to digest making it a good add to pre-workout meals or smoothies.

v Honey – Due to the combination of glucose and fructose, honey will keep you energized longer than it’s sweet counterparts. Glucose is used quickly by the body, providing an immediate energy source. Fructose takes longer to absorb, sustaining blood sugar levels. When blood sugar is kept stable, your energy will also remain constant, so say goodbye to the afternoon crash.

Honey is also a great natural healer. For starters it is packed with polyphenols, antioxidants that have immune boosting properties to keep you from becoming sick. In addition, honey contains an enzyme that produces hydrogen peroxide, which is why it is believed to be antibacterial in nature. Honey can be used topically to treat burns, wounds, and even acne. Honey fights off impurity-causing bacteria while also hydrating the skin.

v Vanilla – Using vanilla in baked goods enhances the flavor, decreasing the need for large amounts of sugar. Some believe it may have aphrodisiac effects and help with intestinal gas, but neither of these benefits have been confirmed through research.

v Carrots – These root vegetables were named for their high content of the carotenoid, beta-carotene.  This antioxidant helps protect against cancer and is good for eye health.  Carrots are also naturally sweet, which makes them a good addition to baked goods, stews, curries, and a variety of other dishes.