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⠀⠀
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Instructions
1. Preheat your oven at 175 degrees Celsius. ⠀⠀
2. Line a cake tin with baking paper.⠀⠀
3. In a mixing bowl, add in the dry ingredients together and mix.⠀⠀
4. Add in the wet ingredients and mix slowly.⠀⠀
5. Grate the carrots and fold them gently with the dough. ⠀⠀
6. Pour in your cake tin and cook for 50-60 minutes at 175 degrees. ⠀⠀
7. Leave to cool down before adding my cashew vanilla icing and extra walnuts. ⠀⠀
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Cashew Vanilla Icing
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1 cup of soaked cashews ⠀⠀
1 tbsp of coconut oil⠀⠀
1 1/2 tsp of vanilla powder⠀⠀
4 tbsp of water ⠀⠀
2 tbsp of maple syrup or stevia (I used stevia this time) ⠀⠀
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Method
1. Soak your cashews in water overnight and drain and rinse.
2. Mix in a blender with the other ingredients until creamy and smooth.
3. Add more water if required.
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4. Place in the fridge for 30 minutes before pouring on top of your cake when cooled down. ⠀⠀
Enjoy!
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