Ingredients

The following ingredients have 24 Servings
  • 0.25 lb / 120 g carrots, coarsely grated (1½ cup grated)
  • ½ + 1/8 cup / 120 g brown sugar
  • ½ cup + 1 tbsp applesauce*
  • ¼ + 1/8 cup / 90 ml olive oil
  • 1½ cup / 185 g wholemeal flour, sifted
  • 1 level tsp baking soda
  • 1 level tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • 1/8 tsp ground cloves
  • ¼ tsp ground nutmeg
  • ½ tsp ground ginger
  • 75 g cashews, soaked overnight
  • 6 tbsp silken tofu
  • 1 orange (you'll need 5 tbsp juice + zest of ½ orange)
  • 4 tsp coconut oil, melted
  • 1½ tbsp maple syrup or other liquid sweetener
  • ½ vanilla pod, seeds scraped
  • chopped pistachios, for decoration

Instruction

  • Set the oven to 180° C. Line a 2lb cake tin (see notes) with a piece of baking parchment or grease it.
  • In a bowl mix together all wet ingredients. In another bowl, mix together all dry ingredients.
  • Slowly tip the dry ingredients into the wet ingredients and incorporate everything together but, like with all batters, be careful not to over mix.
  • Spoon the batter (yes, it's meant to be that thick) into a baking tin. Bake for 50-60 mins depending on your oven. It's done when a toothpick comes out fairly clean.
  • Drain and rinse soaked cashews. Put them into a food processor to grind into a smooth paste.
  • Add in silken tofu and all other ingredients. Process some more.
  • Put the icing into the fridge for a few hours so that it thickens. It won't be as thick as an icing made with margarine and icing sugar, but it will stay on the cake.