Carrot Cake with Vanilla Cream Frosting (Vegan) by @bos.kitchen
𝗥𝗘𝗖𝗜𝗣𝗘
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 - 𝗖𝗔𝗥𝗥𝗢𝗧 𝗖𝗔𝗞𝗘
• 2 cups spelt flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• A pinch of salt
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp flax seeds (ground)
• 2/3 cup coconut sugar
• 1 cup almond milk
• 1 tsp apple cider vinegar
• 6 tbsp coconut oil (melted)
• 2 cups carrots (grated)
• 1/2 cup raisins
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 - 𝗙𝗥𝗢𝗦𝗧𝗜𝗡𝗚
• 1 tin coconut milk, refrigerated overnight
• 2 tbsp icing sugar (optional)
• 1 tsp vanilla powder/extract
• Toppings: Chopped pistachios, violas (optional)
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦 - 𝗖𝗔𝗥𝗥𝗢𝗧 𝗖𝗔𝗞𝗘
1. Preheat oven to 200° C (390° F) and grease a loaf tin.
2. 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 milk, coconut sugar, apple cider vinegar and coconut oil to the jug and stir well.
3. Add wet ingredients to dry and mix 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.
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦 - 𝗙𝗥𝗢𝗦𝗧𝗜𝗡𝗚
1. Prepare the frosting by scooping out solids from a can of coconut milk. Whip up in a bowl with icing sugar and vanilla.
2. Spread over the top of the cake and sprinkle with pistachios and violas (optional). Enjoy!
