Jaggery Carrot Walnut Cake with Cashew Frosting

BEST FOR

Celebration

A sweet treat

SERVES: 8

TIME: 1 hour

INGREDIENTS

Wet Ingredients

•  ¼ cup cashews, soaked
•  1 cup jaggery powder
•  ¾ cup water
•  2 tablespoons flax seeds, soaked

Dry Ingredients

•  ⅓ cup almonds, roasted
•  1½ cups thickly grated carrot
•  1 cup whole wheat flour
•  ¼ cup walnuts, roasted and chopped
•  2 teaspoons cinnamon powder
•  ½ teaspoon clove powder
•  ¼ teaspoon rock salt

Frosting

•  ½ cup cashews, soaked
•  3 tablespoons water
•  ¼ cup jaggery
•  ¼ teaspoon cinnamon powder
•  pinch of rock salt Frosting
•  ¼ cup walnuts, roasted and chopped

PREPARATION

•  Soak ¼ cup cashews (wet ingredients) & ½ cup cashews (frosting) for 6 hours.
•  Soak 2 tablespoons flax seeds in ¼ cup water for 1 hour.

METHOD

1. Preheat the oven at 180°C for 15 minutes.
2. Blend all wet ingredients (except flax seeds) until smooth. Transfer it to a big bowl.
3. Add soaked flax seeds to the bowl & stir.
4. Place the roasted almonds in a small blender jar and blend to make almond powder.
5. To the bowl (containing wet ingredients), add the almond powder along with all remaining dry ingredients. Using a whisk or fork, stir to avoid any lumps.
6. Line a 7-inch cake tin with parchment paper and pour in the cake batter. Tap the cake tin to even out the batter. Bake at 180°C for 45 mins, or until a fork inserted comes out clean.
7. Blend all the frosting ingredients until creamy and store in the fridge while the cake is baking.
8. Allow the cake to cool, and then remove it from the cake tin. Spread a layer of frosting over the top and sides of the cake. Refrigerate for 1 hour.
9. Top with crushed and roasted walnuts. Serve.