2 cups of wholemeal flour⠀⠀
2 tsp of apple cider vinegar⠀⠀
2 tsp of baking powder⠀⠀
2 tsp of flaxseed powder⠀⠀
1 1/2 cup of nut or soy milk⠀⠀
2 large carrots grated ⠀⠀
1/2 cup of coconut sugar⠀⠀
1/3 cup of chopped walnuts (optional)⠀⠀
1/2 tsp of mixed spice⠀⠀
1 tsp of nutmeg powder⠀⠀
1 tsp of vanilla powder ⠀⠀
1 1/2 tsp of cinnamon⠀⠀
Pinch of salt⠀⠀


1. Preheat your oven at 175 degrees Celsius. ⠀⠀
2. Line a cake tin with baking paper.⠀⠀
3. In a mixing bowl, add in the dry ingredients together and mix.⠀⠀
4. Add in the wet ingredients and mix slowly.⠀⠀
5. Grate the carrots and fold them gently with the dough. ⠀⠀
6. Pour in your cake tin and cook for 50-60 minutes at 175 degrees. ⠀⠀
7. Leave to cool down before adding my cashew vanilla icing and extra walnuts. ⠀⠀
Cashew Vanilla Icing

1 cup of soaked cashews ⠀⠀
1 tbsp of coconut oil⠀⠀
1 1/2 tsp of vanilla powder⠀⠀
4 tbsp of water ⠀⠀
2 tbsp of maple syrup or stevia (I used stevia this time) ⠀⠀

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.

4. Place in the fridge for 30 minutes before pouring on top of your cake when cooled down. ⠀⠀