The Creamiest Icing

I used this icing by Straight Up Food for a carrot cake on my son’s birthday and it was so delicious. I made two carrot cakes, doubled the icing recipe and stacked them. With icing in between both cakes, obviously. I cannot get over how easy and delicious this icing it. I personally, don’t like fondant and prefer to avoid icing sugar if I can use dates. I added it to the carrot cake without refrigerating it first and it was super creamy.

Ingredients

  • roughly 5/8 cup or 8-9 medjool dates

  • 3/4 cup unsalted cashews

  • 1 teaspoon vanilla extract, no alcohol

  • fill water to cover blender, approx 3/4 cup. you can always add more

Instructions

  • place all ingredients in the blender to soak for 45 minutes

  • blend until smooth, will take several minutes and you’ll need your tamper

You can also add 2-3 tbsp of lemon juice for a lemon cashew sauce.


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Turmeric Chickpea Crepe

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Vegan Carrot Cake