🍫
Ginger Turmeric Carrot Cake Parfaits with Cashew Cream
Indulge in our Ginger Turmeric Carrot Cake Parfaits, layered with spiced cashew cream for a nutrient-rich, anti-inflammatory dessert delight.
Dive into a dessert that not only satisfies your sweet tooth but also nourishes your body. Our Ginger Turmeric Carrot Cake Parfaits are a vibrant fusion of flavors and health benefits. Ginger and turmeric are renowned for their anti-inflammatory properties, while carrots provide a rich source of beta-carotene, vital for maintaining good vision and skin health. These parfaits are layered with a luscious cashew cream, offering a dairy-free alternative that's rich in healthy fats and protein.
Unlike traditional carrot cakes that are dense with sugars and oils, this recipe is a lightened-up version that retains all the deliciousness with a fraction of the guilt. It's a perfect dessert for those who are conscious of their sugar intake but still want to enjoy a delightful treat. Using natural sweeteners and whole ingredients, this dessert is a testament to clean eating, making it an ideal choice for mindful indulgence.
Recipe Overview
🥗 Vegetarian
🥛 Dairy Free
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
6
Calories
360 kcal
per serving
Cuisine
Chinese
Indulge in our Ginger Turmeric Carrot Cake Parfaits, layered with spiced cashew cream for a nutrient-rich, anti-inflammatory dessert delight.
Ingredients
- • carrots: 2 cups grated
- • almond flour: 1 cup
- • oats: 1/2 cup
- • ground ginger: 1 teaspoon
- • ground turmeric: 1 teaspoon
- • baking powder: 1 teaspoon
- • sea salt: 1/4 teaspoon
- • coconut oil: 1/4 cup, melted
- • maple syrup: 1/4 cup
- • vanilla extract: 1 teaspoon
- • unsweetened almond milk: 1/2 cup
- • raw cashews: 1 cup, soaked overnight
- • lemon juice: 2 tablespoons
- • honey: 2 tablespoons (or maple syrup for a vegan option)
- • cinnamon: 1/2 teaspoon
Instructions
- 1 Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2 In a large mixing bowl, combine the grated carrots, almond flour, oats, ground ginger, turmeric, baking powder, and sea salt. Stir until evenly mixed.
- 3 Add the melted coconut oil, maple syrup, vanilla extract, and almond milk to the dry ingredients. Mix until a thick batter forms.
- 4 Spread the batter evenly on the prepared baking sheet. Bake for 30 minutes or until golden brown and firm to touch. Let it cool completely.
- 5 While the cake is baking, prepare the cashew cream. Drain and rinse the soaked cashews, then blend them in a food processor with lemon juice, honey (or maple syrup), and cinnamon until smooth and creamy.
- 6 Once the carrot cake has cooled, crumble it into small pieces. Layer the crumbled cake and cashew cream alternately in serving glasses to create the parfaits.
Serving Suggestions
- • These Ginger Turmeric Carrot Cake Parfaits are delightful on their own, but you can enhance the experience by topping them with a sprinkle of chopped walnuts or pecans for added crunch. Pair this dessert with a refreshing herbal tea, such as mint or chamomile, to complement the warm spices and cleanse the palate. For a zesty twist, add a layer of fresh orange segments between the cake and cream layers. Consider serving these parfaits as a post-dinner treat to impress your guests or as a nutritious afternoon snack. Their vibrant color and rich flavors make them a standout dish for any occasion.
Storage Tips
Store any leftover parfaits in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of the cashew cream, keep it separate and combine it with the carrot cake layers just before serving. If you have extra carrot cake crumbles, they can be frozen for up to a month and used for future parfaits or as a topping for yogurt or smoothie bowls.
Ratings & Reviews
0.0
Based on 0 ratings
