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Not-Carrot Carrot Cake with Lemon Frosting {Dairy & Gluten Free, No Added Sugar, Vegan Option}

Izy
  • minutes
  • Serves

INGREDIENTS

100 g

cubed) ripe mango flesh (about 1/2 a mango) (see notes for if you don't have a blender)

1

egg ((see notes))

60 milliliters

milk, any kind

2 tbsp

olive oil or melted coconut oil

100 g

(1 cup, packed) coarsely grated butternut squash or carrot

30 g

unsweetened, shredded coconut

2 tsp

mixed spice ((see notes))

1 tsp

baking powder

1/4 tsp

salt

70 g

buckwheat flour

50 g

ground almonds

30 g

currants, raisins or other dried fruit

75 g

cashews, soaked overnight in cold water OR in boiling water for 30 minutes

1/2

a medjool date

5 tbsp

coconut butter ((not coconut oil) (see notes))

salt

zest and juice of 1/2 a lemon

1/2 tsp

vanilla extract

water (, for blending)

5 tbsp

ricotta

3 tbsp

cream cheese or Greek yogurt

zest of 1/2 a lemon

1 tsp

date paste (, 1 tsp of xylitol or 6 drops of stevia)

1/2 tsp

vanilla extract

Lemon zest (, pecans, flaked coconut)