Vegan Carrot Cake

How gorgeous does this cake looks?

To be honest there is no need to do it in a heart shape. I only did it because of Valentine’s Day for my instagram picture but this recipe works beautifully in a cake tin, loaf tin or in cupcake moulds.

If you make them in a cupcake form use silicone mould as they would stick in paper

If you wanted a nut free option for school lunches just take out the walnuts and swap the almond milk for oat or rice milk

Ingredients:

250 ml coconut oil

300g light brown sugar

210ml almond milk

420g flour

1 tsp vanilla extract

1 tsp cinnamon

1 tsp ginger

1 and 1/2 tsp baking powder

1 and a 1/2 tsp bicarbonate

250g grated carrots

75g walnuts

Method:

1. In a bowl mix the flour, baking powder, bicarbonate, ginger and cinnamon

2. In a separate bowl mix the coconut oil, sugar, milk and vanilla:

3. Slowly start to add the flour mixture until you get a mix similar to this:

4. Finish it off by adding the carrots and walnuts

5. Pour the mix into a greased mould

6. Bake for 25-30 minutes at 180 degrees Celcius

For the icing:

200g coconut cream (the cream in a can of coconut milk)

2 tablespoons cashew butter

4 tablespoons icing sugar

Juice of half a lime

Add some almond milk until you reach tour desired consistency

Use some walnuts to decorate it if you wish.

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