This gluten-free and vegan carrot cake, made with our carrot currant masala baking mix, won't last long! Kids and adults alike will love our lightly spiced, whole grain cake filled with juicy currants and fresh carrots. Topped with a tangy “cream cheese” frosting from The Minimalist Baker, this cake is a great way to celebrate any special occasion!
For the carrot cake:
- 1 package ‘Okina Carrot Currant Masala mix
- 1 cup unsweetened applesauce
- 1/3 cup milk of choice
- 1 cup grated carrots
For the cream cheese frosting (enough to for a two-layer cake with unfrosted sides):
- 1 ½ cups raw cashews soaked in hot water for 1 hour, drained
- 2/3 cup coconut yogurt (or any kind of plain yogurt you have on hand)
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tsp apple cider vinegar
- 1/4 cup melted coconut oil
- 1/4 tsp lemon zest
- 1/4 tsp sea salt
To make the cake, follow the directions on your ‘Okina baking mix and scoop the batter into two greased or parchment-lined 8” cake pans. Bake the cakes for 23-27 minutes. Allow the cakes to cool in the pan for 10 minutes before removing them from the pans and cooling completely.
To make the cream cheese frosting, place all ingredients in a food processor or blender, and process until smooth and well-combined. Move the mixture to a freezer-safe bowl and freeze for 30 minutes. Remove from the freezer and mix well. If your frosting is still too soft, freeze for another 30 minutes until somewhat firm, but spreadable.
Place one of the cake layers on a plate and spread half of the frosting over the cake. Freeze briefly if your frosting is very soft. Place the second cake layer over the frosted cake, then spread the remaining frosting over the cake. Sprinkle with toasted walnuts if desired, and enjoy!