Vegan Carrot Cake with 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 ground flax seed
- 2/3 cup coconut sugar (or substitute regular sugar)
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 6 tbsp melted coconut oil
- 2 cups grated carrots
- 1/2 cup raisins
Frosting
- 1 tin coconut milk, refrigerated overnight
- 2 tbsp icing sugar (optional)
- 1 tsp vanilla powder or extract
- Chopped pistachios (for topping)
- Violas (for topping)
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 tablespoons water to form a gel.
Add almond milk, 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.
Notes
This recipe can be made refined sugar-free by substituting the sugar with an alternative.
