Vegan carrot cake

Vegan carrot cake

Cake

• 250 gr wholegrain flour (you can add 25 gr of coconut flour for an exotic bite)
• 3 ts baking powder
• 1 ts baking soda
• 1/2 ts nutmeg (or for Dutchies: koek & speculaas kruiden)
• 3 ts cinnamon (or more, I am a C junkie :))
• 1 ts (himalaya) salt
• 125 gr (organic) apple sauce
• 250 gr non diary milk (soy, almond, whatever you like)
• 2 ts vanilla extract
• 125 gr coconut sugar
• 300 gr grated carrots
• 4 tbs coconut oil

Frosting

• 70 gr cashew nuts (soaked in hot water for 2 hrs or left overnight)
• 70 gr macadamia nuts (soaked similarly as the cashews)
• 100 non-diary milk (e.g. soy, almond, oat)
• 2 tbs agave syrup
• 2 tbs coconut oil
• 1 ts vanilla extract
• 2 tbs lemon juice
• 1/2 ts salt

Preparation

• Preheat the oven to 180 degrees
• Mix in a large bowl dry ingredients: flour, baking powder and soda, cinnamon, nutmeg (or koek & speculaaskruiden for Dutchies) and salt.
• Mix in another bowl the wet ingredients: apple sauce, non-diary milk, vanilla extract, sugar and oil.
• Now, mix the dry and wet ingredients together and add the grated carrots until you get a nice and clean texture.
• Bake for about 30 up to 40 minutes, depending on how strongly your oven bakes. With mine, after 35 min. it’s fine. Let it cool off well afterwards.
• For the frosting: basically combine all the mentioned ingredients and mix in a blender/ mixer with an S-shaped knife. It should be very smooth, in case it’s too thick, just add a few drops of non-diary milk until you reach a beautiful consistency.
• Put the frosting in the fridge for about an hour before distributing it over the cake.
• Distribute the frosting over the cake and let it cool in the fridge for about 15 min before serving.

YUMMY!!! 🙂