CARROT CAKE PARFAITS with MAPLE CASHEW CREAM FROSTING
These parfaits are made with nourishing ingredients that offer anti-inflammatory and nutritional benefits, but still taste super yummy.
Each layer can be made ahead of time and assembled when you’re ready. Just put these together in some cute little glasses for single servings, and you’ve got yourself a sweet treat.
Makes 3 to 4 parfaits
YOU WILL NEED
Carrot Cake, recipe below
Maple Cashew Cream Frosting, recipe below
Toasted walnuts, chopped
TO MAKE
Set aside parfait glasses or small cups.
Lay the cooled carrot cake on a cutting board and use the top of the parfait glass to cut out circles of cake that are the same shape as the cup. Set aside.
In the bottom of each parfait glass, spoon in a layer of Maple Cashew Cream Frosting to fill up about ¼ of the glass. Sprinkle about a tablespoon of toasted walnuts over the top. Gently press one circle of carrot cake on top. Repeat these layers and finish with an extra dollop of frosting and sprinkle of walnuts.
Serve right away or cover and refrigerate for up to three days.
for the CARROT CAKE
2 large eggs
8 dates, pitted or ½ cup coconut sugar
1 cup grated carrots
½ cup unsweetened, non-dairy milk
1 teaspoon lemon juice
½ teaspoon vanilla extract
1 cup almond flour
2 tablespoons arrowroot powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Preheat the oven to 350F.
Line a 9” x 9” square baking pan with parchment paper.
In a high-powered blender or food processor, add the eggs, dates, carrots, milk, lemon juice and vanilla. Process on a high speed until puréed. Add the almond flour, arrowroot powder, baking soda, salt, cinnamon, ginger, and nutmeg to the blender and process until fully incorporated.
Pour the batter into the prepared baking pan, spreading evenly.
Bake until a toothpick comes out clean, 25 to 30 minutes.
Let cool before cutting for the parfaits.
Note: This makes a thin cake, about ½” thick.
for the MAPLE CASHEW CREAM FROSTING
1 1/2 cups raw cashews
1/4 cup maple syrup
1/4 cup coconut milk
2 tablespoon lemon juice
2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
Place the cashews in a bowl and cover with filtered water to soak for 4 to 12 hours. The longer they soak, the creamier the frosting will be. Drain and rinse the cashews.
In a high-powered blender, add the soaked cashews, maple syrup, coconut milk, lemon juice, vanilla extract, and salt. Process at a high speed until fully incorporated and smooth.
Store in a sealed container for up to 5 days.