Vegan Carrot Cake with Cashew Lemon Frosting
Ingredients
Carrot cake
- 3/4 cup (110g) flour
- 2 tbsp tapioca starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
- 1/4 tsp ground nutmeg
- pinch of pink salt
- 1/2 cup (80g) coconut sugar
- 1/2 cup (100g) grapeseed oil
- 3/4 cup (100g) grated carrots
- 1/2 cup (70g) roughly chopped apple
- 4 tbsp shredded coconut
- 1/3 cup (30g) walnuts, roughly chopped
Flax eggs
- 2 tbsp flaxseed meal and 5 tbsp water
Vegan buttermilk
- 1 tsp lemon juice and soy milk to make 1/3 cup (80ml)
Frosting
- 3/4 cup (100g) raw cashews (soaked 4-5 hours and rinsed)
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp vanilla paste
Preparation
Preheat the oven to 190°C/375°F and line a tin with baking paper. In a medium bowl, whisk together flour, tapioca starch, baking powder, baking soda, cinnamon powder, ground nutmeg, and salt, then set aside.
In a large bowl, whisk together the flax eggs and oil. Add coconut sugar and mix well. Add the vegan buttermilk and mix well. Gradually add the dry mixture to the wet mixture until blended. Fold in the grated carrots, shredded coconut, and chopped walnuts.
Pour the batter into the prepared tin. Bake at 190°C for 30 minutes, then reduce the temperature to 180°C and bake for an additional 15 minutes or until a toothpick inserted into the center comes out clean.
After the cake cools, wrap it with plastic wrap and refrigerate overnight.
The next day, place all frosting ingredients in a food processor and blend until smooth. If too thick, add plant milk as needed to achieve desired consistency. Spread the frosting over the cake and refrigerate for a few hours before serving.
