Serving size: One big ass cake
2 ½ cups grated carrots
1 ¾ cups coconut milk (1 15 ounce can)
1 cup orange juice
2 tablespoons olive oil
1 tablespoon vanilla extract
3 cups whole wheat pastry or all-purpose flour
1 cup cane sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
1 cup chopped dried fruit*
½ cup chopped nuts**
Creamy Vanilla Frosting
6 ounces silken extra firm tofu
½ cup powdered sugar***
2 tablespoons coconut oil
2 teaspoons lemon juice
2 teaspoons vanilla extract
pinch of salt
1. Warm up your oven to 375 degrees, then grease up and flour two 8-inch cake pans.
2. In a medium bowl mix together the carrots, milk, juice, oil, and vanilla. In a large bowl whisk together the flour, sugar, baking soda, cinnamon, ginger, and salt. Pour the wet mixture into the dry then mix well until all that shit is almost combined. Then fold in the dried fruit and nuts. Divide the batter evenly between the 2 cake pans and bake those bastards for 35-45 minutes or until a toothpick stuck in the center comes out clean. Let them cool for 20 minutes, take them out of the pans and then keep cooling them for at least another hour before trying to frost them.
3. To make the frosting, grab a food processor or blender and toss everything in. Let that shit run until it looks all smooth, up to a minute. The frosting will look like a thick pudding, don’t freak the fuck out. That’s exactly what you want. Smear a bunch all over the top of one of the cakes, then put the other cake on top of it and repeat. Serve it right away or stick in back in the fridge to chill. Best if eaten within 3 days but any person with taste buds won’t let it last that long.
* You can use white raisins, apricots, or mangos here. We used dried pineapple and it was legit.
** Walnuts, almonds, pecans, or macadamia nuts would work here. Use what you’ve got.
*** It’s frosting so yeah, it’s got some fucking sugar.