Aubree Holmes, here. Back with another spring recipe, this time for Mother’s Day!
Many Mother’s Day traditions center around brunch or breakfast in bed for mom or a special mother figure. With that in mind, I’ve put together a recipe that can also double as a delicious dessert option:
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.
What differentiates these from other parfaits are the cooking methods used to make each layer: they are non-traditional to say the least. The cake batter is made in a blender, and cashews create the base for the frosting. Despite this atypical approach, trust me when I tell you the end result is delicious and will satisfy any mama.
For the cake, fresh carrots, grain-free flours and spices are blended up to create a perfectly moist, very thin sheet cake.
As for the frosting, some of you already know my love of both cashew cream and maple syrup. For those with dairy sensitivities or simply seeking anti-inflammatory food options, there are a lot of beautiful things that can be done with soaked cashews. In this instance, I use them to make a sweet, creamy maple frosting that I layer with carrot cake and toasted walnuts.
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 Mother’s Day treat.
Visit my website at aubreeholmes.com, or my Instagram @aubreeholmes for more recipes like this one!
CARROT CAKE PARFAITS WITH MAPLE CASHEW CREAM FROSTING
Makes 3-4 Parfaits
Carrot Cake, recipe below
Maple Cashew Cream Frosting, recipe below
Toasted walnuts, chopped
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 a sprinkle of walnuts.
Serve right away or cover and refrigerate for up to three days.
CARROT CAKE
Makes one 9” x 9” sheet cake
YOU WILL NEED:
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
TO MAKE:
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.
MAPLE CASHEW CREAM FROSTING
Makes about 1 ½ cups
YOU WILL NEED:
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
TO MAKE:
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.
