Carrot Cake

Savour the moist, spiced delight of our Vegan Carrot Cake. Made with shredded carrot and warm spices, and topped with creamy vegan frosting. Each bite offers a perfect balance of sweetness and spice, accented with the subtle crunch of walnuts. Made with plant-based ingredients and devoid of any animal products, this cake is a celebration of both flavor and compassion.

Organic Cashew Nuts 1kg (Sussex Wholefoods)

100g Cashew Nuts

Organic Walnut Halves 1kg (Sussex Wholefoods)

80g Walnuts

Organic Golden Cane Sugar 1kg (Sussex Wholefoods)

250g Sugar

Sunflower Oil, Organic 500ml (Clearspring)

225ml Sunflower Oil

Ground Golden Flaxseed, Gluten-Free 1kg (Sussex Wholefoods)

3tbsp ground flaxseed

Bicarbonate of Soda 100g (Sussex Wholefoods)

1.5tsp Bicarbonate of Soda

Organic Plain White Flour 1kg (Doves Farm)

300g flour

True Cinnamon Powder 250g (Sussex Wholefoods)

1tsp Cinnamon Powder

Organic Ginger Powder 100g (Sussex Wholefoods)

1tsp Ginger Powder

Ground Nutmeg 100g (Sussex Wholefoods)

0.5tsp Ground Nutmeg

Fine Pink Himalayan Salt 500g (Sussex Wholefoods)

0.5tsp Salt

Organic Almond Drink, Sugar Free 1 Litre (EcoMil)

80ml Almond Drink

Buckwud Canadian Maple Syrup 250g (Rowse)

2tbsp Maple Syrup

Organic Lemon Juice 200ml (Biona)

2tbsp Lemon Juice

Other Ingredients

• 300 g grated carrot
• 80ml warm water

Method

1. Preheat your oven to 180.
2. Mix ground flax with warm water and set aside.
3. Grate your carrots.
4. In a big mixing bowl mix flour, bicarb of soda, salt and spices.
5. In another mixing bowl, mix oil, sugar and flax seed.
6. Mix wet and dry ingredients together, add nuts and carrots and mix well.
7. Pour your cake mix into a baking tray layered with baking paper and place in the oven. bake for 45 minutes.
8. Place cashews, almond milk, maple syrup and lemon juice in a blender and blend until smooth.
9. Cool your carrot cake, spread cashew cream on top, sprinkle with some cinnamon and enjoy!