Meera Sodha's Vegan Spicy Carrot Cake with Cream Cheese Icing

theguardian.com

Colin Fenn

subheading: For the cake:

2 tbsp milled flaxseed

120ml sunflower oil

1 tbsp apple cider vinegar

2 tbsp oat milk

2 tsp vanilla bean paste

2 large carrots, grated (200g net)

200g caster sugar

½ tsp fine sea salt

250g plain flour

1¾ tsp baking powder

½ tsp bicarbonate of soda

1 tsp cinnamon

1 tsp mixed spice

50g pine nuts or walnuts, chopped

subheading: For the frosting:

300g vegan cream cheese

2 limes, zested, and juiced to get 2½ tbsp juice

90g icing sugar

Directions at theguardian.com

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