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
- 2 tbsp flax seed, ground
- 2/3 cup coconut sugar
- 1 cup almond mylk
- 1 tsp apple cider vinegar
- 6 tbsp coconut oil, melted
- 2 cups carrots, grated
- 1/2 cup raisins
Coco whip frosting
- 1 tin coconut milk, refrigerated overnight
- 2 tbsp icing sugar (optional)
- 1 tsp vanilla powder or extract
- chopped pistachios
- violas
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 30-35 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.
Tips
This recipe is dairy-free and can be made refined sugar-free.
Ready in approximately 30 minutes and ideal for weekend baking.
