Carrot Cake with Vanilla Cream Frosting
Ingredients
- 2 cups spelt flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 2tbsp flax seed, ground
- 2/3 cup coconut sugar (or sub reg sugar)
- 1 cup almond mylk
- 1 tsp apple cider vinegar
- 6 tbsp coconut oil, melted
- 2 cups carrots, grated
- 1/2 cup raisins
- 1 tin coconut milk, refrigerated overnight
- 2 tbsp icing sugar (optional)
- 1 tsp vanilla powder/extract
Preparation
Preheat oven to 200•c and grease a loaf tin
Mix spelt flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl
In a jug, mix flaxseed with 6 tbsp water to form a gel
Add almond mylk, coconut sugar, apple cider vinegar and coconut oil to the jug and stir well
Add wet ingredients to dry and stir briefly to combine
Fold through carrots and raisins
Pour batter into prepared tin and bake for 35-40 minutes, until the top is golden
Allow to cool fully
Prepare frosting by scooping out solids from can of coconut milk
Whip up in a bowl with icing sugar and vanilla
Spread over the top of the cake and sprinkle with pistachios and violas
