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I’ve been testing out recipes for the last two months and these made it to the top two: pumpkin spice cookies adapted from Minimalist Baker and recreating an old family carrot cake recipe… YUM! Thanks to my parents for letting me film this in their kitchen! ;)
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MINIMALIST BAKER: www.minimalistbaker.com
PUMPKIN SPICE COOKIES:
Original Recipe: http://minimalistbaker.com/vegan-pumpkin-sugar-cookies/
Adapted Recipe:
1/2 cup cashew butter
1/2 cup organic cane sugar
1/4 cup brown sugar
1 tsp vanilla extract
1/2 cup pumpkin puree (or sub pumpkin butter and hold back 1 Tbsp of cane sugar)
1 1/2 cups + 1 Tbsp gluten free all purpose flour
1/2 Tbsp arrowroot powder (forgot to mention this in video)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 teaspoon pumpkin pie spice
3/4 tsp ground cinnamon
1 Tbsp unsweetened almond milk
Frosting:
1 Heaping Tbsp cashew butter
Organic Powdered Sugar
Splash of vanilla extract
Almond milk
Dash of pumpkin pie spice
CARROT CAKE:
Dry Ingredients:
1+1/2 cup gluten free all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt (optional, but recommended to bring out flavor)
Wet Ingredients:
1/2 cup apple sauce
1/2 cup crushed pineapple
1 cup shredded carrots (shred in food processor)
1 tsp vanilla extract
2 Flax Eggs (2 Tbsp ground flaxseed + 6 Tbsp water, mixed separately)
Preheat oven to 350F. Mix dry ingredients together. In a separate bowl, mix wet ingredients. Combine the two mixtures and add to (2) cake pans. Bake for 35 minutes until golden brown.
Frosting is the same ingredients as above, minus the pumpkin pie spice.
Hope you like the video! Let me know if you have any requests down in the comment section. LOVE YOU ALL! xx
Disclaimer: This is not a sponsored video.
