Our dense, nutty carrot cake is made with organic carrots and cashews with a light spice taste of cinnamon, clove and nutmeg. We finish it off with a generous layer of creamy frosting. We make our carrot cake with carrots, cane sugar, wheat flour, cashew nuts, coconut oil, baking powder, baking soda, Bali sea salt, cinnamon powder, nutmeg, clove powder, vanilla extract and eggs. The frosting is made from cream cheese, whipping cream, cane sugar, lime and vanilla extract.
We use organic cashews that we source from an independent collective in Wonogiri, Indonesia, that supports small-holder farmers and their families. Cashews have a low glycemic index (GI), which means they won’t spike your blood sugar levels, and are full of fiber, to help digestion, healthy fats and high-quality plant-based protein. They’re also loaded with magnesium, which helps with heart health as well as regulating nerves and blood pressure. Cashews may also be good for people with Type 2 diabetes by controlling blood sugar and insulin levels. Carrots are loaded with fiber, to help digestion, and Vitamin A, which is important for good eye health. Coconut oil is a good source of healthy fats that are important for proper brain function, reducing hunger and raising the good blood cholesterol (HDL) levels.