Yesterday I had one of those hankerings for some gluten free spice cake but I was too lazy and too busy to get myself in the kitchen to make it from scratch. Yes even I make things from a box sometimes LOL. I know I am always preaching to just use whole foods but come on, sometimes it just is not feasible right? I do try my best to pick the best ones but even that is sometimes a fail. I happen to be out at the store when this hankering started building in my tummy so I grabbed a box of Namaste Gluten Free Spice Cake and quickly headed home.

I am not sure how to classify this one. The cake was fabulous. The only negative thing would be the first ingredient was cane sugar. Insert GASP. I know this was probably not the best choice but its about BALANCE right?

I added avocado oil, eggs, shredded carrots and water to the mix and in 45 minutes I had created exactly what my taste buds were needing. I did 1/2 of the cake with walnuts and 1/2 without. I also did 1/2 with cashew cheese frosting and 1/2 plain. I must admit I have sampled each version and I bloody love them all.
I made mine in a 13 X 13 glass pan and the cake was pretty thick still. This mix would make an excellent cupcake as well.
If you are looking for a fast yummy tasting dish to satisfy that fall cake craving I would for sure pick up a box of Namaste Spice & Carrot Cake. I do not think you will be disappointed.

Here is the cashew cream frosting recipe I used. If you consume dairy a cream cheese frosting would be amazing.
Creamy Cashew Icing (Dairy-free) Recipe from Detoxinista
makes 1 1/4 cups

Ingredients:
3/4 cup raw cashews, soaked 2-3 hours and rinsed
2 tablespoons coconut oil, melted
3 tablespoons raw honey
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt
2-4 tablespoons water, as needed for blending

Directions:
Combine the first six ingredients in a high-powered blender, and blend until smooth and creamy, adding water as necessary to facilitate blending
Adjust flavor to taste, then transfer to a bowl and chill in the freezer for at least an hour, to allow the icing to thicken.
The longer it chills, the thicker it will get!

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