Vegan I Gluten Free
Time: 50 minutes
Cake*: 1-2 tsp. coconut oil, for greasing the pan 1 cup almond milk 1/2 cup unsweetened apple sauce 1/2 cup organic coconut palm sugar 1 1/2 tsp. pure vanilla extract 2 cups oat bran, gluten-free 2 tsp. baking powder 2 1/2 tsp. cinnamon 1 1/2 tsp. ground ginger 1/2 tsp. salt 1/4 tsp. ground cloves 2 tbsp. maple syrup 2 cups organic carrots, shredded 3/4 cups pecans, chopped Frosting: 1 cup raw cashews, soaked (boil water and cover the cashews by 1-2 inches; let it sit covered for at least 30 minutes) 1 1/2 tbsp. maple syrup 1/4 tsp. pure vanilla extract Pinch of salt 1/4 tsp. nutritional yeast 1/2 lemon, juiced 3 tbsp. water, divided *If you want to make a double layer cake, double the cake and frosting recipes. Use two tins and after baking stack the cakes, with a layer of icing in-between.)
Preheat the oven to 375 degrees. Grease a circle cake tin or 9x9 baking dish with 1-2 tsp. coconut oil. In a small bowl, whisk together the almond milk, applesauce, coconut sugar, and vanilla. In a large mixing bowl, combine the oat bran, baking powder, and spices. Mix until well incorporated. Add the wet ingredients into the oat mixture and mix with a spatula. Fold in the carrots and pecans. When the mixture is well incorporated, transfer the batter to the greased cake tin. Bake for 30-35 minutes, until the center is no longer gooey (note, it will firm as it cools on the counter). When ready, remove from the oven and let cool. To prepare the frosting add all the ingredients and 1 tbsp. of the water in a food processor or blender and process until smooth. Add in the remaining water 1 tbsp. at a time, using the least amount possible, until desired consistency is reached. You may need to stop to scape down the sides. It should be smooth and creamy. When the cake has cooled, spread the icing in a thin layer over the top. Decorate with desired toppings, including more crushed pecans, walnuts, carrot ribbons, almond butter drizzle, etc.
Store in the fridge 3-5 days! Serve warm.