Healthy Vegan Carrot Cake with Cashew Vanilla Icing
Ingredients
- 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
Preparation
Preheat your oven at 175 degrees celsius
Line a cake tin with baking paper
In a mixing bowl, add in the dry ingredients together and mix
Add in the wet ingredients and mix slowly
Grate the carrots and fold them gently with the dough
Pour in your cake tin and cook for 50-60 minutes at 175 degrees
Leave to cool down before adding my cashew vanilla icing and extra walnuts
Cashew vanilla icing
Cup of soaked cashews
Tbsp of coconut oil
Tsp of vanilla powder
Tbsp of water
Tbsp of maple syrup or stevia (i used stevia this time)
Soak your cashews in water overnight and drain and rinse
Mix in a blender with the other ingredients until creamy and smooth
Add more water if required
Place in the fridge for 30 minutes before pouring on top of your cake when cooled down
Enjoy！
