Does this ever happen to you?
You fall in love with a certain food or recipe and want to eat it every single day. I experienced this a few months ago, going on a major carrot-cake kick. I ate everything from cupcakes to Carrot Cake in a Bowl. But the love fest left me feeling so burned out I didn’t even want to look at anything carrot-cake for months. Luckily, yesterday afternoon, the carrot-cake monster returned!
My frosting-topped Single Lady Cupcake.
Now let’s talk about that frosting. Normally, I pair coconut butter with all my carrot cake-themed recipes, but yesterday I decided to be different. So I made cashew-banana butter. It’s just my regular banana butter recipe (banana blended with peanut butter), except I subbed Artisana cashew butter for the peanut butter.
Since that recipe, with its two ingredients, is much to simple to warrant a post of its own, I’m offering you a different cashew butter frosting recipe today:
Creamy Dreamy Frosting
(Makes about 1 1/3 cup)
- 2/3 cup silken-firm tofu (140 g) (Soy-Free Version Here)
- 6 tbsp raw cashew butter (or peanut or sunbutter)
- scant 1/8th tsp salt
- 1/2 tsp pure vanilla extract
- pinch uncut stevia, or powdered sugar to taste
Blend everything in a blender, food processor, or Magic Bullet cup. This frosting is thicker when cold, so it’s a good idea to make it up ahead of time.
Link Of The Day:Â Breakfast Carrot Cake Milkshake
Hmmm, maybe it’s time to experiment and make some carrot cake blondies…
YUM!!!! 😀
Thank you, THANK YOU for all you do on this wonderful blog. I eat a clean diet (think body-builder), but I can happily consume so many of your recipes! I can’t tell you how much I appreciate all of these. Do you happen to have an index of all of your goodies? I find myself stumbling on more all the time but would love to be able to find them all in one place.
Thanks again!
Aww thank you for such a sweet comment! Here’s my recipe archives (and click under the last photo on the linked page to see all the dessert recipes).
https://lett-trim.today/chocolate-covered-recipes/%3C/a%3E%3C/p%3E
Oh wow! This looks great! I must try! Hey, here’s a fun fact about cashews! They are in the same plant family as poison ivy!
Oh my heavens!!!!
My little guy is allergic to all nuts and sesame seeds. However, we can still eat coconut butter, soy butter, and sunflower seed butter – so allergic families don’t have to miss out! 🙂
Hey Katie,
So I was thinking about using this recipe to frost an 8 inch cake- how many batches of this recipe do you think I would need to frost a traditional two-layer cake?
And do you have any idea how much sweetener to use? I have a moderate sweet tooth, if that helps. Thanks!!
I love your blog by the way. Your recipes are so delicious!
Maybe I am missing something… But how much sugar does the recipe call for? I tried to make this using raw almond butter (which made the frosting slightly brown in color) and I had to guess in the sugar quantities. I used regular organic sugar and put in a little bit at a time and kept tasting it, but I could feel the sugar crystals in the frosting so I switched to maple syrup. What did I do wrong! Haha
Katie,
I was wondering what you might substitute for the tofu in this recipe??
Katie!
I absolutely love all your recipes! I have a major sweet tooth and I do not think I could live without your recipes (or I would at least be 20 pounds heavier). I just made the creamy dreamy frosting using confectioners sugar and added some whipped cream (coconut milk whipped cream)….WOW! It is amazing. I am using it to top off the skinny vanilla cupcakes that are in the oven right now 🙂 You are the best and I cannot wait until your cookbook comes out!
Thank you! This just saved my three year old’s birthday cupcakes. It’s not for a big party of anything but I’ve been having a hard time getting a frosting to work and this one is the right consistency without swimming in oils. Thank you!