Vegan Carrot Cake with Cashew Frosting

lazycatkitchen.com

Starla

Whole foods plant based/vegan mom of 2.

subheading: CASHEW ‘BUTTERCREAM’ (make it a day ahead if you can!):

300 g / 2 cups raw cashews, soaked overnight

180 ml / ¾ cup coconut cream (separated from a tin of coconut milk)

juice of ½ lime or lemon, adjust to taste

120 ml / ½ cup maple syrup or other liquid sweetener

1 vanilla pod, seeds scraped

4 tsp agar flakes activated in 90 ml / 6 tbsp water

chopped hazelnuts, for decoration

subheading: CARROT CAKE:

subheading: Wet ingredients:

180 g / 1½ cups (packed!) carrots, coarsely grated

180 g / 1 cup demerara sugar

210 ml / ¾ cup + ⅛ cup apple sauce*

120 ml / ½ cup olive oil

1½ chia (or flax) egg

subheading: Dry ingredients:

180 g / 1½ cups buckwheat flour

60 g / ¼ cup + ⅛ cup rice flour

15 g / 2 tbsp cornflour / cornstarch

1 level tsp baking soda

1 level tsp GF baking powder

pinch of salt

1½ tsp cinnamon

½ tsp ground cloves

½ tsp ground nutmeg

1 tsp ground ginger

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