Vegan Carrot Cake with Cashew Frosting

1.Preheat your oven to 350°F (175°C). Lightly grease and flour an 8-inch round cake pan or line it with parchment paper.

2.In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, cane sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.

3.In a separate medium bowl, mix the shredded carrots, applesauce, vegetable oil, almond milk, and vanilla extract until smooth and evenly incorporated.

4.Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Avoid overmixing to keep the cake tender.

5.Transfer the batter into the prepared cake pan, smoothing the top with a spatula.

6.Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

7.Remove the cake from the oven and allow it to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before frosting.

8.To prepare the cashew frosting, drain and rinse the soaked cashews. Place them in a high-speed blender or food processor along with maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of salt.

9.Blend on high until the mixture is very smooth and creamy, scraping down the sides as needed. This may take 2 to 3 minutes depending on your blender.

10.Once the cake is completely cooled, spread the cashew frosting evenly over the top using an offset spatula or knife.

11.For best flavor and texture, refrigerate the frosted cake for at least 1 hour before serving to allow the frosting to set.

12.Slice and serve chilled or at room temperature. Store any leftovers covered in the refrigerator for up to 4 days.