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Vegan Carrot Cake with Creamy Frosting Recipe
Try this creamy, spongy and easy-to-prepare carrot cake at home
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Ingredients
For the cake
- 200g buckwheat flour (or plain white flour)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 100g ground almonds
- 200g coconut or brown sugar
- 2 medium carrots (about 125g)
- 50g raisins
- 300ml almond milk
- 35-40ml coconut oil
For the icing,
- 125g cashews, soaked overnight (or for at least 4 hours)
- 4 tablespoons maple syrup
- 1 tablespoon almond milk
- 1/2 teaspoon ground cinnamon
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