I’ll admit that carrot cake has never been one of my favorites. I’m not even sure why it didn’t really stand out to me much while growing up.
However, I am always willing to give food more than one try.
And boy am I glad that I did!
This carrot cake is unlike any I have had before it. Not only is it a total guilt free treat, being that it is gluten free and has no refined sugar, it tastes great!
It is so moist, and the perfect amount of sweet. I am not a fan of super sweet cake with heavy frosting, so it was just the right amount for me.
Something about this cooler weather has me in the mood to bake, so I look for any excuse to bake something new! I think this treat will be a perfect addition to any Thanksgiving, birthday party, or just a sweet treat to have at night.
For the cashew frosting – I would recommend soaking them in the water for a few hours if you can. I added a few whole cloves to soak in the water with the nuts for flavor, however, if you have none it will still work.
I found that the combination of flours I use work best for this cake, so I HIGHLY recommend using the same ones with the same measurements.
One last but important thing – I personally think that carrot cake tastes best when chilled, so I recommend placing it in the fridge before enjoyment!
Let me know what you think!
[sp_recipe]
