PS Carrot Cake with "Creamy" Frosting

Chef: Marco Knox, The Phytogenic Chef

Makes: 4-6 Servings

Prep Time: 1 hour & 30 min (frosting chills for 1 hour 30 min. Make and bake cake during chill time.)

Cook Time: 45 minutes (cake)

Total Time: 1 hour 30 minutes

INGREDIENTS

Creamy Frosting

• 1 pkg silken tofu

• 4 T maple syrup

• 2 T lemon juice

• 1 t vanilla extract

• ¼ t lemon zest

Cake

• 3 flax eggs (3T flax meal + 9T water)

• 1 ½ c grated organic carrots

• 1 ½ c almond flour

• 1 ½ c white whole wheat flour

• 1 ¼ c unsweetened applesauce

• ¾ c almond milk

• ¾ c chopped walnuts

• ¼ c maple syrup

• ¼ c date paste (directions below)

• 1 ½ t ground cinnamon

• ¾ t baking soda

• 1 ½ t baking powder

DIRECTIONS

Creamy Frosting

1. Add all frosting ingredients to a blender until smooth.

2. Place the frosting in a metal mixing bowl, cover and place in the freezer.

3. After 1 hour, remove from the freezer and whisk the frosting. Place back in the freezer for another 30 minutes prior to icing your cake.

Cake

1. To make “date paste”, place pitted date in warm water and allow to soften about 15-20 min. Process in a blender and set aside.

2. Prepare flax eggs and set aside.

3. Preheat oven to 350 degrees F. Use 2 8” non-stick baking pans or line the pans with parchment paper.

4. In a large bowl, whisk together maple syrup and flax eggs.

5. Add and whisk in the applesauce, date paste, baking soda, baking powder and cinnamon.

6. Grate carrots. Add to the mixture with the almond milk.

7. Slowly add in the flour, mixing as you continue to add until the batter is thick but still pourable.

8. Add walnuts and fold them in.

9. Pour batter into cake pans and bake for 40-45 minutes or until golden brown and a toothpick comes out clean.

10. Remove from the oven and cool on racks for 15 minutes before removing them from the pans. Once removed, allow them to cool completely before icing. (If you can wait that long!) Make your creamy frosting now.

TIP

1. The cake tastes just as amazing cold so store your covered leftovers (if there are any), in the refrigerator and enjoy it for 2-3 more days.

Marco Knox has been cooking since he was 12 years old at his brother’s restaurant. Once he struck on his own, he worked everything from ‘fil ‘em and bill ‘em’ concepts, to 5-star dining and world class resorts. Life and health issues, however, changed the menu. Marco, now The Phytogenic Chef, specializes in Whole Plant Based Cuisine that saved his life. Visit him on social media and find his amazing menu planning program at: website LinkedIn , Facebook , Instagram, Twitter , email .