Vegan Carrot Cake with Delicate Frosting

Love to cook produce that's homegrown or from my local Farmers Market with my Magimix Cook Expert. You can see my country life and endless food photos at www.instagram.com/f.acreage_farm

subheading: CARROT CAKE:

subheading: Wet ingredients:

0.25 lb / 120 g carrots, coarsely grated (1½ cup grated)

½ + ⅛ cup / 120 g brown sugar

½ cup + 1 tbsp applesauce*

¼ + ⅛ cup / 90 ml olive oil

subheading: Dry ingredients:

1½ cup / 185 g wholemeal flour, sifted

1 level tsp baking soda

1 level tsp baking powder

pinch of salt

1 tsp cinnamon

⅛ tsp ground cloves

¼ tsp ground nutmeg

½ tsp ground ginger

subheading: VANILLA-ORANGE FROSTING:

75 g cashews, soaked overnight

6 tbsp silken tofu

1 orange (you’ll need 5 tbsp juice + zest of ½ orange)

4 tsp coconut oil, melted

1½ tbsp maple syrup or other liquid sweetener

½ vanilla pod, seeds scraped

chopped pistachios, for decoration

Directions at lazycatkitchen.com

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