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Prepare your cake pans by lining the bottom with parchment paper (cut to size) and oiling the sides with a tiny bit of olive oil. I used 3 x 6.5" diameter pans, but 2 x 9" diameter pans would also work. If you only have 1 pan of 9" diameter, then you'll need to cook it longer and cut it in half after it's cooled down, in order to have 2 layers.
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In a high powered blender, blend the first 2 ingredients (carrots and rice milk) until smooth. Set aside.
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In a large mixing bowl, mix all the dry ingredients together.
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In a medium mixing bowl, mix all the wet ingredients together, using a whisk (I whisk the eggs first and then add the rest).
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Pour the wet mixture into the dry mixture bowl, and mix well.
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Add the grated carrot, and 1/2 cup of walnuts. Mix.
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Pour the mixture into your prepared cake pan(s), dividing it equally in each pan (if using more than 1). Give it a little shake or use a spatula to level the top, if needed.
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Bake in a 350F oven for 45-55 minutes, or more if you pans are bigger. Keep an eye on it after 55 minutes and test it every 5-10 minutes after that.
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Once golden on top and fully cooked, remove from oven and let cool down for 10-15 minutes before flipping over a cooling rack to remove the pan(s), and let cool down completely, at least 3-4 hours, or overnight.
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To prepare the cashew icing: Put all the ingredients for the cashew icing, except the icing sugar, into a high powered blender or food processor, and blend until smooth and creamy.
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Transfer the cashew mixture into a mixing bowl, and add the icing sugar, 1 cup at a time, and mix really well with a rubber spatula (I recommend putting the icing sugar through a sieve, to avoid clumps).
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Set aside until the cake is completely cooled down. You can keep it in the fridge, but you'll need to take it out of the fridge 30 minutes before using.
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To prepare the caramel, simply put all the ingredients, except the salt, into a small pan over medium heat.
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Bring to a light boil, then reduce the heat to medium-low and let simmer (uncovered) for about 20-30 minutes, mixing every so often.
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Add the salt, mix well, remove from the heat, and let cool down for at least an hour or two.
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To assemble the cake:
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Put one layer down on a plate, spread some of the cashew icing on top (if you have 3 layers, make sure you approximately divide your icing in 3 or 4, in order to have enough for each layer, including the top and sides of the cake. If you only have 2 layers, then divide it in 2), then add the next layer and continue the same steps. Once finished, add icing to the sides too.
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Once your cake is finished icing, add 1/4 cup walnuts on top, and I'd recommend putting it in the fridge for a couple of hours to set, since the cashew icing is very soft.
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Drizzle the maple caramel just before serving.