Healthy Vegan Carrot Cake with Cashew Vanilla

Ingredients

2 cups of wholemeal flourβ €β €
2 tsp of apple cider vinegarβ €β €
2 tsp of baking powderβ €β €
2 tsp of flaxseed powderβ €β €
1 1/2 cup of nut or soy milkβ €β €
2 large carrots grated β €β €
1/2 cup of coconut sugarβ €β €
1/3 cup of chopped walnuts (optional)β €β €
1/2 tsp of mixed spiceβ €β €
1 tsp of nutmeg powderβ €β €
1 tsp of vanilla powder β €β €
1 1/2 tsp of cinnamonβ €β €
Pinch of saltβ €β €
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Instructions


1. Preheat your oven at 175 degrees Celsius. β €β €
2. Line a cake tin with baking paper.β €β €
3. In a mixing bowl, add in the dry ingredients together and mix.β €β €
4. Add in the wet ingredients and mix slowly.β €β €
5. Grate the carrots and fold them gently with the dough. β €β €
6. Pour in your cake tin and cook for 50-60 minutes at 175 degrees. β €β €
7. Leave to cool down before adding my cashew vanilla icing and extra walnuts. β €β €
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Cashew Vanilla Icing
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1 cup of soaked cashews β €β €
1 tbsp of coconut oilβ €β €
1 1/2 tsp of vanilla powderβ €β €
4 tbsp of water β €β €
2 tbsp of maple syrup or stevia (I used stevia this time) β €β €
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Method

1. Soak your cashews in water overnight and drain and rinse.

2. Mix in a blender with the other ingredients until creamy and smooth.

3. Add more water if required.
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4. Place in the fridge for 30 minutes before pouring on top of your cake when cooled down. β €β €
Enjoy!

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