- 1 cup (140 g) cashews soaked in warm water for 2h
- 20 g cocoa butter sub melted coconut oil (see notes)
- ¾ cup (180 ml) plant-based milk
- 1 ½ tablespoons lemon juice
- ½ teaspoon vanilla extract
- 2-3 tablespoons powdered sugar sub maple syrup
Drain the cashews.
Melt the cocoa butter in the microwave or over low heat.
Add the cashews, plant-based milk, melted cocoa butter, lemon juice, vanilla extract and powdered sugar to a high-speed blender. Blend for 2 minutes until perfectly smooth.
If you prefer a sweeter frosting, add more powdered sugar (maple syrup would make the frosting to runny).
If frosting a baked carrot cake, first refrigerate the frosting for 2 hours until it solidifies and becomes spreadable.If frosting a no-bake carrot cake, pour the cream on top of the cake. Make sure the pan is lined with parchment paper to be able to remove the frosted cake easily. Refrigerate the cake for at least 2 hours.
- If substituting the cocoa butter with coconut oil, we recommend using "unflavored"/refined coconut oil to prevent the icing from tasting like coconut.
- Refrigerate the frosting for at least 2 hours to obtain that perfect spreadable texture.
- If you have leftover icing, transfer it to a small bowl or airtight container and store it in the fridge for up to 5 days. You can use it as a vanilla buttercream frosting (e.g., to frost cupcakes, to make cookie sandwiches or as a thick cinnamon roll glaze).
- Store the frosted cake in the fridge before and after serving. If left at room temperature for too long, the frosting will melt and fall off the cake like a regular cream cheese frosting. You can store the whole cake uncovered. Once it has been cut, it's better to store the slices standing upright in an airtight container.
Calories: 1019kcal | Carbohydrates: 60g | Protein: 29g | Fat: 80g | Saturated Fat: 28g | Fiber: 5g | Sugar: 25g | Vitamin A: 37IU