by @healthyfrenchwife
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⠀
⠀
1. Preheat your oven at 175degrees 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 175degrees. ⠀
7. Leave to cool down before adding my cashew vanilla icing and extra walnuts. ⠀
⠀
Cashew Vanilla Icing ⠀
⠀
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) ⠀
⠀
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. ⠀
4. Place in the fridge for 30 minutes before pouring on top of your cake when cooled down. ⠀