From the kitchen
Cashew Milk Carrot Cake
A moist, spiced carrot cake using cashew milk's natural richness to keep the crumb tender for days.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 2 cups All-Purpose Flour
- 2 tsp Baking Soda
- 2 tsp Cinnamon
- 1/2 tsp Salt
- 1 1/2 cups Sugar
- 3 Eggs
- 1 cup Cashew Milk
- 1/2 cup Neutral Oil
- 3 cups Grated Carrots
- 1 cup Chopped Walnuts
Method
- Preheat oven to 350°F and grease two 9-inch cake pans.
- Whisk the flour, baking soda, cinnamon, and salt together.
- In a separate bowl, whisk the sugar, eggs, cashew milk, and oil.
- Fold the wet ingredients into the dry, then fold in the grated carrots and walnuts.
- Divide between the pans and bake 35 to 40 minutes, until a toothpick comes out clean. Frost with cashew cream cheese frosting once cooled.
Kitchen note
The Cashew Cream Cheese recipe from the Dairy Staples chapter, sweetened with a little powdered sugar, makes a genuinely appropriate frosting for this cake if you want a fully cashew-based dessert.
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