Healthy Vegan Carrot Cake recipe and cashew frosting
A delicious carrot cake recipe that is healthier and vegan along with my cashew frosting recipe.
Servings: 8 people
- 2 cups wholemeal wheat flour
- 2 tsp baking powder
- 2 tbsp flax seed meal
- 1.5 cup plant milk of choice
- 2 large carrots grated
- 1/2 cup coconut sugar or raw sugar (add 1/3 more if you have a sweet tooth)
- 1/3 cup chopped walnuts
- 1/2 tsp mixed spice
- 1/2 tsp nutmeg powder
- 1 tsp vanilla essence
- 1.5 tsp cinnamon powder
- 1 cup soaked cashews
- 1 tbsp melted coconut oil or leave out to make it oil-free
- 1 .5 tsp vanilla essence
- 4 tbsp water
- 1 tbsp icing sugar or monk fruit icing sugar
To make the carrot cake
Preheat your oven at 175degrees Celsius (350 degrees Fahrenheit) . Line 1 or 2 cake tins 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 batter.
Pour in your cake tins and cook for 40 minutes (in 2 tins) or if using 1 tin for 50-60 minutes at 175 degrees Celsius (350 degrees Fahrenheit).
Leave to cool down before adding my cashew vanilla icing and walnuts or seeds.
To make the cashew frosting:
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.
Once the cake is cool spread on top of the cake.