CASHEW CREAM CHEESE ICING WITH MOLASSES CARROT CAKE
By: Cheryl Dowling
Published: Monday, March 30, 2015 - 9:53am

Ingredients




ICING
3/4 c 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 c buckwheat flour
1 c whole wheat flour
1/2 c fresh pineapple or 1 small can of crushed pineapple
1/2 c unsweetened apple sauce
4 eggs
3/4 c oil
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3 tsp cinnamon
3 c carrots, grated
3 tsp vanilla extract
1/2 c maple syrup
1/2 c coconut palm sugar
1/4 c molasses
2 tbsp raw honey, agave, or maple syrup

Preparation

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

About

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.